Saffron-Infused Lamb Shanks with Herb-Infused Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender lamb shanks slow-braised in a fragrant saffron broth, absorbing the golden hues and floral notes of the aromatic liquid. Served with creamy mashed potatoes to soak up every drop. This mediterranean-inspired one pot ready in about 195 minutes pairs (6 oz each) lamb shanks, olive oil, large, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 (6 oz each) lamb shanks
• 3 tbsp olive oil
• 1 large, finely diced yellow onion
• 1 medium, diced carrot
• 2, diced celery stalk
• 4, minced garlic cloves
• 1 tsp saffron threads
• 1 cup dry white wine
• 2 cups chicken broth
• 6 fresh thyme sprigs
• 3 fresh rosemary sprigs
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat lamb shanks dry with paper towels and season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear shanks for 3-4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then sauté onion, carrot, and celery for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Sprinkle saffron threads over the vegetables, stirring for 30 seconds to release flavor, then pour in white wine and simmer for 2 minutes to reduce slightly.
4. Step 4: Return lamb shanks to the pot, nestling them in the vegetables. Add chicken broth, thyme, and rosemary, ensuring liquid covers half the shanks. Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F (163°C).
5. Step 5: Braise for 2 hours and 45 minutes, until lamb is fork-tender. Remove shanks and herbs, then strain the cooking liquid into a bowl, discarding solids.
6. Step 6: Skim excess fat from the strained liquid, then return to the pot. Whisk in flour to thicken for 2 minutes over medium heat until the sauce coats the back of a spoon.
7. Step 7: Stir in heavy cream and simmer for 3 minutes until slightly thickened. Return shanks to the pot, coating them in the sauce, and heat through for 5 minutes before serving.