Slow-Roasted Moroccan-Spiced Lamb Shanks

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Tender lamb shanks slow-cooked in a fragrant Moroccan spice blend, creating a rich and aromatic dish perfect for cozy dinners. This middle eastern-inspired lamb ready in about 200 minutes pairs (about 3 lbs) 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 620 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 3 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 5 cloves, minced garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 1 can (14 oz) crushed tomatoes
• 1 1/2 cups beef broth
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown lamb shanks on all sides, about 4 minutes per side, until deeply golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 5 minced garlic cloves; sauté over medium heat for 5 minutes until softened and fragrant. Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, and 1/2 tsp ground ginger; cook for 1 minute until spices bloom and smell aromatic.
3. Step 3: Add 1 can (14 oz) crushed tomatoes, 1 1/2 cups beef broth, and 1 tbsp honey to the pot. Stir well to combine and bring to a simmer. Return lamb shanks to the pot, cover, and transfer to the oven. Cook for 2 1/2 to 3 hours until meat is fork-tender and falling off the bone.
4. Step 4: Remove lamb shanks and keep warm. Simmer sauce uncovered on the stovetop over medium heat for 10 minutes until thickened and coats the back of a spoon. Stir in 1/4 cup chopped fresh cilantro before serving alongside the lamb.