Denary-Spiced Braised Lamb Shanks

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender lamb shanks slow-braised in a rich denary spice-infused sauce, yielding deep, complex flavors and melt-in-your-mouth texture. This Mediterranean-inspired Fourth of July recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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, about 1.5 lbs each lamb shanks
• 3 tbsp olive oil
• 2 medium, sliced onion
• 3 medium, chopped carrots
• 2, chopped celery stalks
• 4, smashed garlic cloves
• 2 tbsp denary spice blend (star anise, fennel, cinnamon, cloves, nutmeg, black pepper, cardamom, coriander, cumin, bay leaf)
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• to taste salt
• to taste black pepper
• 2 sprigs fresh rosemary

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks generously with salt and black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed ovenproof pot over medium-high heat. Sear the lamb shanks on all sides for 8-10 minutes until deeply browned, then transfer them to a plate.
3. Step 3: Add 2 sliced medium onions, 3 chopped carrots, and 2 chopped celery stalks to the pot and sauté for 7 minutes until softened and fragrant.
4. Step 4: Stir in 4 smashed garlic cloves and 2 tbsp denary spice blend, cooking for 1 minute until aromatic.
5. Step 5: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to caramelize.
6. Step 6: Pour in 1 cup red wine, scraping the bottom to deglaze the pot, and simmer for 5 minutes until reduced by half.
7. Step 7: Return the lamb shanks to the pot, add 3 cups beef broth and 2 sprigs fresh rosemary. Bring to a simmer, cover, and transfer to the oven.
8. Step 8: Braise for 2.5 to 3 hours until the lamb is fork-tender and the sauce has thickened, basting occasionally.
9. Step 9: Remove rosemary sprigs and serve the lamb shanks with the rich sauce spooned over.