Slow-Braised Lamb Shank with Iraqi Baharat Spice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender lamb shank slowly braised in a fragrant blend of Iraqi Baharat spices and rich tomato sauce, served with a side of fluffy basmati rice. This middle eastern-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 2 pieces (about 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 3 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 2 cups beef broth
• 2 tbsp Iraqi Baharat spice mix
• 1/2 tsp ground cinnamon
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley
• 1 cup basmati rice
• 2 cups water

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 2 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then sear in the pot for 4-5 minutes per side until deeply browned. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 6-7 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp tomato paste, 1 cup canned crushed tomatoes, 2 tbsp Iraqi Baharat spice mix, and 1/2 tsp ground cinnamon. Cook for 2 minutes to deepen the flavors.
4. Step 4: Pour in 2 cups beef broth, scraping any browned bits from the pot bottom. Return the lamb shanks to the pot, cover with a lid, and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
5. Step 5: While lamb cooks, rinse 1 cup basmati rice under cold water until water runs clear. Bring 2 cups water to a boil in a medium saucepan, add the rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
6. Step 6: Remove lamb from oven, transfer to a serving dish, and spoon some cooking sauce over the top. Garnish with 2 tbsp chopped fresh parsley and serve alongside the basmati rice.