Braised Spiced Lamb Shanks
There s something magical about the way lamb shanks transform during a long, slow braise. What starts as tough, sinewy meat becomes incredibly tender and flavorful, falling off the bone with just a gentle nudge from your fork. This recipe combines warming spices with a rich, aromatic sauce that infuses every fiber of the meat. Perfect for special occasions or when you want to treat yourself to something truly spectacular, these braised lamb shanks will fill your kitchen with the most incredible aromas and deliver restaurant-quality results at home.
Frequently asked questions
＋ − Can I make this recipe without wine?
Yes! Replace the red wine with additional stock or beef broth. You can also use grape juice mixed with a tablespoon of vinegar for some acidity.
＋ − How do I know when the lamb shanks are done?
The meat should be fork-tender and easily pull away from the bone. If there s resistance, continue braising in 15-minute intervals until tender.
＋ − Can I cook this on the stovetop instead of the oven?
Absolutely! Keep the pot on the stovetop over very low heat with the lid on. You ll need to check occasionally and may need to adjust the heat to maintain a gentle simmer.
＋ − What's the best cut of meat if I can't find lamb shanks?
Lamb shoulder roast cut into large chunks works well, though cooking time may be slightly less. Beef short ribs are also a great substitute with similar cooking methods.
＋ − Can I prepare this recipe ahead of time?
This dish is perfect for make-ahead cooking! The flavors develop beautifully overnight. Prepare completely, cool, and refrigerate. Reheat gently before serving.
Braised Spiced Lamb Shanks
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides. Heat olive oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat. Sear the lamb shanks until golden brown on all sides, about 3-4 minutes per side. Remove shanks and set aside.
- 2
In the same pot, add diced onion and cook until softened and lightly golden, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
- 3
Add cumin, coriander, cinnamon, and smoked paprika to the pot, stirring constantly for 30 seconds until the spices are fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes.
- 4
Return the seared lamb shanks to the pot and add the stock, bay leaves, and rosemary sprigs. The liquid should come about halfway up the sides of the shanks. If needed, add more stock or water. Bring to a gentle simmer.
- 5
Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise for 1 hour and 45 minutes, then add the carrot chunks around the shanks. Continue braising for another 45 minutes to 1 hour, or until the meat is fork-tender and practically falling off the bone.
- 6
Remove from oven and let rest for 10 minutes. Taste the braising liquid and adjust seasoning with salt and pepper as needed. Serve the lamb shanks with the rich braising sauce spooned over the top, alongside the tender braised carrots.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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