Slow-Braised Lamb Shank with Ancient Spice Rub

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender lamb shanks slow-braised in a fragrant blend of ancient spices, resulting in a rich and hearty dish. This Mediterranean-inspired lamb recipe, ready in about 220 minutes, pairs lamb shanks, ground cumin, ground coriander 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
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, sliced yellow onion
• 3 medium, cut into chunks carrots
• 6, minced garlic cloves
• 1 cup red wine
• 3 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp paprika, 2 tsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mix all over 4 lamb shanks.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb shanks and sear for 5-6 minutes per side until deeply browned, then transfer shanks to a plate.
3. Step 3: Add 1 large sliced yellow onion, 3 chopped carrots, and 6 minced garlic cloves to the pot. Sauté for 8 minutes until vegetables soften and garlic is fragrant.
4. Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 5 minutes until wine reduces by half.
5. Step 5: Return lamb shanks to the pot, add 3 cups beef broth, 2 sprigs rosemary, and 3 sprigs thyme. Bring to a simmer, cover, and braise in a 325°F oven for 3 hours until meat is tender and falling off the bone.