Savor the magic of Braised Lamb Shanks—where fall-off-the-bone tenderness meets bold, aromatic spices. This dish is pure comfort and flavor in every bite!
Type of Cuisine:
Middle Eastern
Prep Time: 15 Minutes + 2 Hours (marination).
Cook Time: 1.5 Hours
How Many Servings?
6 Servings
Braised lamb shanks are not something I usually serve as a standalone dish—but this recipe changed that. Every time I order lamb shoulder, I ask my butcher to throw in a couple of lamb shanks. And when prepared right, these humble cuts transform into the stars of the table.
Slow-braised in a spiced, aromatic broth, the meat turns meltingly tender and falls off the bone. Instead of using vegetables, I keep things simple: just onions and whole peeled garlic cloves that infuse the broth with rich sweetness. Ground cardamom and turmeric take center stage, along with a few crushed cardamom pods added to the stock.
The depth of flavor comes not just from the spices—but from every step, from searing to deglazing the pan with the leftover marinade. It’s rustic, richly spiced, and unexpectedly simple to prepare.
Braised Lamb Shanks Recipe Ingredients:
- Lamb Shanks (6): Cleaned, trimmed, and patted dry, ensuring one for each serving.
- Aromatics: For rich flavors, onion and garlic (Peeled, about 20 cloves).
- Lemon Juice: Freshly squeezed to impart a zesty brightness, elevating the dish with citrusy notes.
- Olive Oil: extra virgin for searing, adding a luscious, fruity richness that complements the lamb’s depth, ensuring a succulent, flavorful experience.
- Spice Blend: Ground cardamom, crushed cardamom pods, ground turmeric, ground curry, clove, cinnamon, bay leaves, black pepper, Aleppo pepper, and salt.
What Cut of Lamb is the Shank?
Lamb shank is a budget-friendly cut that comes from just above the knee joint and below the leg. It’s a flavorful piece of meat with lots of connective tissue, which makes it ideal for slow, low-temperature cooking like braising.
When cooked properly—whether in a Dutch oven or slow cooker—the meat turns incredibly tender and falls off the bone. A Dutch oven works especially well: you can sear the lamb shanks, add your stock and spices, then transfer the entire pot into the oven for hands-off, even cooking.
How to Prepare Lamb Shanks for Cooking
Proper preparation is key to achieving tender braised lamb shanks in less time. Start by trimming excess fat and removing the silver skin from the shanks. If visible, detach any tough tendons connected to the bone—this helps the meat cook evenly and shrink less during braising, leading to a more melt-in-your-mouth texture.
Why Sear Before Braising?
Searing lamb shanks before braising is an essential step. It locks in moisture, adds a rich, golden color, and creates a flavorful base for the sauce. Browning each side caramelizes the natural sugars in the meat, giving your braised dish a deeper, more complex flavor.
Serving the Braised Lamb Shanks
Consider the vibrant options when deciding what to serve alongside your succulent braised lamb shanks. Opt for the fragrant and delicate Lebanese rice vermicelli, adding a touch of Middle Eastern flair. Alternatively, the zesty Greek lemon rice provides a citrusy contrast, while creamy polenta offers a comforting and rich accompaniment. For a refreshing twist, indulge in the crispness of a Fattoush salad, bursting with Mediterranean flavors. Lastly, the Arabic salad is a light and refreshing option, contributing a palate-cleansing element to this hearty and indulgent dish.
How to Store Braised Lamb Shanks
Braised lamb shanks store beautifully, making them ideal for meal prep. Cook a batch on Sunday and enjoy them throughout the week!
To store: Transfer the lamb shanks and sauce to an airtight container. Refrigerate for up to 4 days
To reheat: Microwave for about 2 minutes, or Reheat on the stovetop in a covered pot with a bit of the sauce until warmed through
This dish not only tastes great fresh but develops an even deeper flavor after a day or two in the fridge.
Preparation
Season and Marinate
Preheat the Oven
Sear the Lamb & Prepare the Braising Liquid
In the same marinating bowl, add 3 cups of water, ½ cup lemon juice, and salt to the leftover spices. Stir to comb
Sauté the Aromatics
Braise the Lamb Shanks
Finish and Serve
Serve the braised lamb shanks with the rich, reduced stock spooned over the top. Pair with rice, roasted vegetables, or a simple salad for a complete and comforting meal. Enjoy!
Indulge in the richness of these Braised Lamb Shanks, carefully prepared with aromatic spices and served on a bed of Lebanese rice vermicelli. Each bite is a celebration of exquisite flavors and tender meat. A true feast for the senses!
Type of Cuisine:
Middle Eastern
Prep Time: 15 Minutes + 2 Hours (marination).
Cook Time: 1.5 Hours
How Many Servings?
6 Servings
Ingredients:
| 6 lamb shanks were cleaned and trimmed and pat dry | |
| 1 large onion | |
| 2 heads garlic (peeled about 20 cloves) | |
| 1 lemon juiced | |
| 4 tablespoons olive oil | |
| 1 tablespoon ground cardamom | |
| 15 pods crushed cardamom | |
| 1 tablespoon ground turmeric | |
| 2 tablespoon ground curry | |
| ½ teaspoon clove | |
| 1 teaspoon cinnamon | |
| 3 bay leaves | |
| 2 teaspoons black pepper | |
| 2 teaspoons Aleppo pepper | |
| 1 ½ teaspoons salt |
Preparation
Place the lamb shanks in a large bowl and coat them evenly with all the spices (except salt). Cover and refrigerate for 2 hours to let the flavors infuse. About 30 minutes before cooking, bring the meat to room temperature for more even browning.
Preheat your oven to 350°F (175°C) in preparation for braising.
In a Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Sear the lamb shanks in batches until browned on all sides, then set them aside. In the same marinating bowl, add 3 cups of water, ½ cup lemon juice, and salt to the leftover spices. Stir to comb
In the same Dutch oven, sauté the chopped onion for about 3 minutes until softened. Add the whole garlic cloves and continue to sauté for another 3 minutes, allowing them to release their aroma and sweetness.
Arrange the seared lamb shanks over the sautéed onions and garlic. Pour in the prepared stock mixture, ensuring the shanks are mostly submerged. Cover the pot and braise in the oven for 1½ hours, or until the meat is tender and pulls easily from the bone.
Uncover the pot and ladle some of the stock over the lamb shanks. Return to the oven and cook uncovered for an additional 30 minutes, allowing the sauce to reduce and the meat to become fall-off-the-bone tender. Serve the braised lamb shanks with the rich, reduced stock spooned over the top. Pair with rice, roasted vegetables, or a simple salad for a complete and comforting meal. Enjoy!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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