Slow-Braised Lamb Shanks with Moroccan Spice and Apricot Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Tender lamb shanks slowly braised in fragrant Moroccan spices and finished with a sweet apricot glaze for a rich, comforting meal. This mediterranean-inspired lamb ready in about 205 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 total) lamb shanks
• 3 tbsp olive oil
• 1 large diced yellow onion
• 2 medium diced carrots
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp paprika
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup chopped dried apricots
• 2 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped for garnish fresh cilantro

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 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for 8-10 minutes until deep golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 2 diced carrots. Sauté for 5 minutes until softened.
3. Step 3: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp paprika. Cook for 1 minute until fragrant.
4. Step 4: Pour in 2 cups chicken broth and 1 can (14 oz) diced tomatoes, stirring to combine. Add 1/2 cup chopped dried apricots and 2 tbsp honey.
5. Step 5: Return lamb shanks to the pot, spooning some sauce over them. Cover with a tight lid and transfer to the oven. Braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Simmer sauce on stovetop over medium heat for 10 minutes to thicken slightly. Serve lamb topped with apricot sauce and garnish with 2 tbsp chopped fresh cilantro.