Simmered Lamb Shanks with Bitter Herbs and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-simmered lamb shanks infused with traditional Passover bitter herbs and garlic, resulting in tender meat with a fragrant, slightly bitter sauce. This Middle Eastern-inspired Passover recipe, ready in about 170 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 480 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.

Prep: 20 min Cook: 150 min Serves 4 Middle Eastern cuisine 480 cal/serving

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Ingredients

4 pieces, about 1 lb each lamb shanks
3 tbsp olive oil
1 large, diced onion
6 cloves, minced garlic cloves
2 tbsp, grated horseradish root
1 cup, chopped endive leaves
1/4 cup fresh, chopped parsley
3 cups chicken broth
1 1/2 tsp salt
1 tsp black pepper
2 tbsp lemon juice

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown them for 4-5 minutes on each side until deeply caramelized. Remove and set aside.
Step 2: In the same pot, add 1 large diced onion and 6 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp grated horseradish root, 1 cup chopped endive leaves, and 1/4 cup chopped fresh parsley. Cook for 2 minutes until the herbs release their aroma.
Step 4: Return the lamb shanks to the pot, pour in 3 cups chicken broth, and add remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.
Step 5: Cover and reduce heat to low, simmering for 2 to 2.5 hours until lamb is fall-off-the-bone tender.
Step 6: Just before serving, stir in 2 tbsp lemon juice to brighten the sauce. Serve lamb shanks with the herb-infused broth spooned over top alongside matzo or roasted root vegetables.