Baked Herb-Infused Lamb Shanks with Passover Spices

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender lamb shanks slow-baked with a blend of Passover-inspired herbs and spices, creating a fragrant and hearty main dish perfect for a commemorative meal. This Middle Eastern-inspired Passover recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs) lamb shanks
• 3 tbsp olive oil
• 6 cloves, minced garlic cloves
• 1 large, diced onion
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tsp kosher salt
• 1 tsp, freshly ground black pepper
• 2 cups beef broth
• 1 cup red wine
• 3 medium, cut into 1-inch chunks carrots
• 2, cut into 1-inch chunks celery stalks

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Pat dry 4 lamb shanks (about 3 lbs) and season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Add lamb shanks and brown on all sides for about 8 minutes total; remove and set aside.
3. Step 3: In the same pot, add 6 minced garlic cloves and 1 large diced onion; sauté for 4-5 minutes until fragrant and translucent.
4. Step 4: Stir in 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp paprika; cook for 1 minute to toast the spices.
5. Step 5: Deglaze the pot with 1 cup red wine, scraping up browned bits; simmer for 3 minutes until slightly reduced.
6. Step 6: Return the lamb shanks to the pot and add 2 cups beef broth, 3 chopped carrots, and 2 chopped celery stalks; bring to a gentle simmer.
7. Step 7: Cover the pot and transfer to the oven, baking for 2.5 to 3 hours until lamb is tender and falling off the bone.
8. Step 8: Remove shanks and vegetables to a platter; reduce the cooking liquid over medium heat on the stove for 10 minutes to thicken slightly before serving.