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
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Open the appInstructions
Step 1
Pat lamb shanks dry. Season generously with salt and pepper on all sides.
Step 2
Heat olive oil in a large heavy pot over medium-high until it shimmers, about 2 minutes.
Step 3
Sear shanks 3–4 minutes per side without moving until deep brown. Work in batches if needed.
Step 4
Remove shanks. Add diced onion to the pot and cook 3 minutes until softened.
Step 5
Stir in cumin and cinnamon. Cook 30 seconds until fragrant.
Step 6
Pour in crushed tomatoes and broth. Return shanks to the pot, nestling them into the liquid.
Step 7
Cover and simmer over low heat for 75 minutes. Meat should shred easily with a fork.
Step 8
Taste sauce and adjust salt and pepper. Skim excess fat from the surface if desired.
Step 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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