5 from 12 votes
Best Braised Lamb Shanks Recipe
This Braised Lamb Shanks recipe features slow-cooked lamb shanks seasoned and seared before simmering in a rich mixture of sautéed vegetables, turmeric, cumin, tomato paste, pomegranate molasses, and warm spices like cinnamon and cardamom. The long, gentle braise yields tender meat that falls off the bone, infused with fragrant, slightly sweet and earthy flavors.
Prep Time
10 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 40 mins
Servings:
4
Calories:
366 kcal
Course:
Main Course
Cuisine:
Mediterranean, Persian
Ingredients
- 4 lamb shank
- 1 1/2 tsp kosher salt
- 2 tbsp olive oil
- 2 onion
- 5 cloves garlic
- 3 celery stalks
- 1 large carrot
- 1 tsp Turmeric
- 1 tsp cumin
- 1/2 tsp black pepper
- 3 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 1 cinnamon stick
- 3 cardamom pods
Instructions
- Pat dry the lamb shanks and season them with 1 teaspoon kosher salt on all sides.
- Heat the olive oil in a Dutch oven or a pot over medium heat and sea the lamb shanks for 4 to 6 minutes on each side until they are golden brown. Remove them from the pot and set aside.
- Place the onion, garlic, celery and carrot in the bowl of a food processor and blend until finely chopped. Transfer the chopped vegetables to the same Dutch oven and saute over medium heat for 10 to 15 minutes until golden brown.
- Add in the turmeric, cumin and black pepper. Stir and add the tomato paste followed by the pomegranate molasses. Mix to combine. Add in the cinnamon stick and the cardamom pods.
- Add the browned lamb shanks back into the pot. If you have to place them on top of each other, it's okay. They will shrink when cooked.
- Fill the Dutch oven with water and make sure the lamb shanks are submerged. You need about 6 cups of water depending on the size of the Dutch oven.
- Bring to a simmer. Cover and cook for 3 hours. Braise every 45 minutes and add more water if the gravy is reducing too much.
- Remove the lid for the last 30 minutes of the cooking for the sauce to thicken a bit and the lamb shanks to brown nicely. Serve with your favorite side dish.
Cup of Yum
Notes
- Oven braising: cover pot and cook at 400°F for 3 hours, stirring every 45 minutes; remove lid last 30 minutes to brown shanks.
- Serve with various rice types like Persian saffron or Greek lemon rice, or with roasted or mashed potatoes.
- Store leftovers refrigerated up to 4 days in airtight containers; freeze up to 4 months.
- Reheat leftovers gently with 1/4 cup water in saucepan or pan for 15-20 minutes.
Nutrition Information
Calories
366kcal
(18%)
Carbohydrates
20g
(7%)
Protein
41g
(82%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
127mg
(42%)
Sodium
1135mg
(47%)
Potassium
768mg
(16%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
3215IU
(64%)
Vitamin C
10mg
(11%)
Calcium
70mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 366
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 127mg | 42% |
| Sodium | 1135mg | 47% |
| Potassium | 768mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3215IU | 64% |
| Vitamin C | 10mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.