Slow-Braised Lamb Shanks with Ancient Spice Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lamb shanks slow-braised in a fragrant blend of ancient spices until the meat falls off the bone, served in a rich tomato and red wine sauce. This mediterranean-inspired lamb ready in about 175 minutes pairs lamb shanks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

★ 4.3 (12 ratings) Prep: 25 min Cook: 150 min Serves 4 Mediterranean cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat 4 lamb shanks dry and rub all over with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon.
  2. Step 2: Heat 2 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
  3. Step 3: Add 1 large diced yellow onion and 1 medium diced carrot to the pot and cook over medium heat for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
  5. Step 5: Return lamb shanks to the pot and add 2 cups beef broth, 2 sprigs fresh rosemary, and 2 bay leaves. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 2 1/2 hours until meat is tender and falling off the bone.

Frequently asked questions

How long does Slow-Braised Lamb Shanks with Ancient Spice Rub take to make?

Total time is about 175 minutes (25 min prep + 150 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 Shanks 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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shanks 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 Shanks 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 Shanks 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.

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