Slow-Braised Lamb Shank with Preserved Lemon and Olives

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender lamb shanks slowly braised with fragrant preserved lemons and briny olives, delivering a rich Mediterranean flavor. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow 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. 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 pieces, about 1.5 lbs each lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 5 cloves, minced garlic cloves
• 1 whole, pulp removed, rind thinly sliced preserved lemon
• 1 cup, pitted and halved green olives
• 3 cups chicken broth
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with salt and brown each on all sides for 3-4 minutes until deeply caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in the sliced rind of 1 preserved lemon, 1 cup halved green olives, 2 tsp dried oregano, 1 tsp ground cumin, and 1/2 tsp black pepper, cooking for 2 minutes to release aromas.
4. Step 4: Return the lamb shanks to the pot and pour in 3 cups chicken broth, ensuring the meat is partially submerged. Bring to a simmer, cover with a lid, and transfer to the oven.
5. Step 5: Braise for 2.5 to 3 hours until the lamb is fork-tender and falling off the bone. Remove the lid in the last 30 minutes to thicken the sauce slightly.
6. Step 6: Garnish with 1/4 cup chopped fresh parsley before serving alongside couscous or crusty bread.