Four-Spice Braised Lamb with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Slow-braised lamb shanks infused with a blend of four warming spices and served alongside tender root vegetables. This middle eastern-inspired lamb ready in about 170 minutes pairs (10 oz each) lamb shanks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, 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

• 2 pieces (10 oz each) lamb shanks
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cloves
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 2 large, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 4 cloves minced garlic cloves
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 2 sprigs fresh rosemary sprigs

Instructions

1. Step 1: Combine 1 1/2 tsp salt, 1 tsp black pepper, 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp ground cloves in a small bowl. Rub this spice mix evenly over 2 lamb shanks.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb shanks and sear for 4-5 minutes per side until deeply browned. Remove lamb and set aside.
3. Step 3: Add 1 medium diced yellow onion, 2 large chopped carrots, and 2 medium chopped parsnips to the pot. Sauté for 6-7 minutes until softened and edges start to caramelize.
4. Step 4: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Add 2 tbsp tomato paste and cook, stirring constantly, for 2 minutes to deepen flavor.
6. Step 6: Pour in 1 cup red wine and scrape up browned bits from the bottom. Simmer for 4 minutes until wine reduces slightly.
7. Step 7: Return the lamb shanks to the pot, add 2 cups beef broth and 2 sprigs fresh rosemary. Bring to a simmer, cover with a lid, and reduce heat to low.
8. Step 8: Braise for 2 to 2 1/2 hours, until lamb is fork-tender and vegetables are soft.
9. Step 9: Remove rosemary sprigs before serving the lamb with the cooked vegetables and braising liquid spooned over.