These braised lamb shanks with cardamom and turmeric remind me of home. Fall-off-the-bone tender, deeply flavorful, and easier than you think.
Type of Cuisine:
Middle Eastern
Prep Time: 15 Minutes + 2 Hours (marination).
Cook Time: 1.5 Hours
How Many Servings?
6 Servings
The smell of braised lamb shanks with cardamom and turmeric always brings me back to family dinners in Jordan, where these warm spices were just part of everyday cooking.
For the longest time, I didn’t make lamb shanks at home. They seemed too fancy, too much work. Then I tried them with the spices I knew best – cardamom, turmeric, curry – and realized they’re actually one of the easiest, most forgiving cuts you can braise.
Now I ask my butcher for them every time. The shanks slow-cook in a spiced broth with onions and garlic until the meat practically melts off the bone. What makes this different from typical braised lamb is the spice profile – instead of red wine and herbs, I use water, lemon juice, and those warm Middle Eastern spices that feel like home..
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.
Why You’ll Love This Braised Lamb Shanks Recipe
- It’s easier than it looks. I promise, if you can brown meat and chop an onion, you can make this. The long cooking time is mostly hands-off oven time while you do other things.
- The spices make it special. Cardamom, turmeric, and curry create flavors you won’t find in typical braised lamb recipes. It’s the same warm spice combination I grew up with in Jordan, and it transforms this dish into something memorable.
- The meat is incredibly tender. We’re talking fall-off-the-bone, melt-in-your-mouth tender. The long, slow braise breaks down all the connective tissue until every bite is buttery soft.
- It’s budget-friendly. Lamb shanks are one of the more affordable cuts, but they taste luxurious when cooked like this. You get restaurant-quality results without the restaurant price.
- It’s perfect for meal prep. Make a batch on Sunday and enjoy it all week. The flavors actually get better after a day or two in the fridge, making this ideal for busy weeknights.
Frequently Asked Questions
What Cut of Lamb is the Shank?
Lamb shank comes from just above the knee joint, basically the lower part of the leg. It’s a budget-friendly cut with lots of connective tissue, which makes it perfect for braising.
When you cook it low and slow, all that connective tissue breaks down, and the meat becomes incredibly tender and falls right off the bone. A Dutch oven works especially well because you can sear the shanks, add your spices and liquid, then transfer the whole pot to the oven for hands-off cooking.
How Do I Prepare Lamb Shanks for Cooking?
Good prep makes a big difference. Start by trimming excess fat and removing the silver skin (that thin, silvery membrane on the surface).
If you see any tough tendons attached to the bone, cut those away too. This helps the meat cook evenly and prevents it from shrinking too much during braising.
The whole process takes about 5-10 minutes and gives you much more tender results.
Why Do I Need to Sear Before Braising?
Don’t skip this step – it’s where you build flavor. Searing creates a golden-brown crust that adds deep, rich flavor to both the meat and the braising liquid.
That browning (caramelization) develops complex flavors that become the foundation of your whole dish. Take your time and let each side get really golden brown – it takes about 10 minutes total and makes a huge difference.
What to Serve with Braised Lamb Shanks
Savor the richness of perfectly braised lamb shanks atop a bed of delicate Lebanese rice vermicelli, bathed in a luscious, flavorful sauce. A culinary masterpiece that tantalizes the taste buds!
These lamb shanks are rich and saucy, so you’ll want something to soak up all that flavorful braising liquid. Here are my favorite pairings:
- Lebanese rice vermicelli: The fragrant rice with toasted noodles is perfect for soaking up the spiced broth
- Greek lemon rice: The citrusy brightness cuts through the richness beautifully
- Creamy mashed potatoes: Classic comfort food that never disappoints with braised meat
- Creamy polenta: Smooth and buttery, it’s made for rich sauces like this
- Fattoush salad: The crisp, fresh vegetables balance out the hearty lamb
- Arabic salad: Light and refreshing, it cleanses your palate between bites
Pick one starch and one salad, and you’ve got a complete meal that everyone will love.
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! This dish not only tastes great fresh but also develops an even deeper flavor after a day or two in the fridge.
- 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
Step-by-Step Instructions
Season and Marinate
About 30 minutes before cooking, bring the meat to room temperature for more even browning.
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 combine.
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 chopped | |
| 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 tablespoons 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 combine.
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.
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.
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