Slow-Braised Lamb Shank with Ancient Spice Rub
Tender lamb shanks slow-braised in a fragrant blend of ancient spices, resulting in a rich and hearty dish. This mediterranean-inspired lamb ready in about 220 minutes pairs about 1.5 lbs each 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 5 minutes until wine reduces by half.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Lamb Shank with Ancient Spice Rub take to make?
Total time is about 220 minutes (25 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Lamb Shank with Ancient Spice Rub?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground cumin from drying out.
Can I substitute ingredients in Slow-Braised Lamb Shank with Ancient Spice Rub?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Lamb Shank with Ancient Spice Rub for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Braised Lamb Shank with Ancient Spice Rub?
Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
