Slow-Braised Lamb Shank with Ancient Spice Blend

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender lamb shanks slowly cooked in a fragrant sauce featuring a blend of spices inspired by ancient culinary traditions. This mediterranean-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs each) lamb shanks, olive oil, large, diced 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.

Ingredients

• 4 pieces (about 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 5, minced garlic cloves
• 1 tsp, crushed dried coriander seeds
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef or lamb stock
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1.5 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the lamb shanks on all sides, about 8 minutes total, then remove and set aside.
2. Step 2: Lower heat to medium, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 8 minutes until softened and fragrant. Stir in 5 minced garlic cloves, 1 tsp crushed coriander seeds, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika; cook 1 minute until spices release aroma.
3. Step 3: Mix in 2 tbsp tomato paste and cook for 2 minutes until darkened. Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly. Return lamb shanks to the pot, add 3 cups beef or lamb stock and 2 bay leaves. Bring to a simmer, cover with lid, and transfer to oven.
4. Step 4: Braise in oven for 2.5 to 3 hours until lamb is fork-tender and sauce thickens. Remove lamb, discard bay leaves, and simmer sauce on stovetop for 10 minutes if necessary to thicken. Serve lamb shanks garnished with 2 tbsp chopped fresh parsley and spoon sauce over the top.