Middle Eastern Braised Lamb Shanks
Tender lamb shanks braised in tomato, warm spices, and broth until fall-apart soft. Serve over rice or with flatbread to soak up the rich sauce.
- Total time
- 90 min
- Servings
- 2
- Calories
- 520
- Protein
- 58g
Ingredients
- 2 whole lamb shanks
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 can (14 oz) canned crushed tomatoes
- 1.5 cups lamb or chicken broth
- 1.5 tsp combined (1 tsp cumin + 0.5 tsp cinnamon) cumin and cinnamon
- 1 to taste salt and pepper
Instructions
- 1
Pat lamb shanks dry. Season generously with salt and pepper on all sides.
- 2
Heat olive oil in a large heavy pot over medium-high until it shimmers, about 2 minutes.
- 3
Sear shanks 3–4 minutes per side without moving until deep brown. Work in batches if needed.
- 4
Remove shanks. Add diced onion to the pot and cook 3 minutes until softened.
- 5
Stir in cumin and cinnamon. Cook 30 seconds until fragrant.
- 6
Pour in crushed tomatoes and broth. Return shanks to the pot, nestling them into the liquid.
- 7
Cover and simmer over low heat for 75 minutes. Meat should shred easily with a fork.
- 8
Taste sauce and adjust salt and pepper. Skim excess fat from the surface if desired.
- 9
Serve shanks in shallow bowls with sauce spooned over. Pair with rice or warm flatbread.
Tools you’ll need
- large heavy pot with lid (5–6 quart)
- cutting board
- chef's knife
- measuring spoons
- measuring cups
- wooden spoon
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