Slow-Simmered Lamb Shank with Tomato and Cinnamon
Rich lamb shanks slow-cooked in a fragrant tomato sauce with warm cinnamon and herbs for tender, flavorful meat. This greek-inspired lamb ready in about 200 minutes pairs (about 3 lbs total) lamb shanks, extra virgin olive oil, large, finely chopped 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 3 lbs total) lamb shanks
- 3 tbsp extra virgin olive oil
- 1 large, finely chopped yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 cloves, minced garlic cloves
- 28 oz can crushed tomatoes
- 1 cup dry red wine
- 2 cups beef broth
- 1 tsp ground cinnamon
- 1 tbsp dried oregano
- 2 bay leaves
- 1 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp sea salt and 1 tsp freshly ground black pepper, then sear on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
- Step 2: Reduce heat to medium and add 1 large finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves, 1 tbsp dried oregano, and 1 tsp ground cinnamon; cook for 1 minute until aromatic.
- Step 4: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
- Step 5: Add 28 oz crushed tomatoes, 2 cups beef broth, 2 bay leaves, and return the lamb shanks to the pot. Bring to a gentle simmer, cover, and cook on low heat for 3 hours until lamb is fall-off-the-bone tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lamb Shank with Tomato and Cinnamon take to make?
Total time is about 200 minutes (20 min prep + 180 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-Simmered Lamb Shank with Tomato and Cinnamon?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Lamb Shank with Tomato and Cinnamon?
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-Simmered Lamb Shank with Tomato and Cinnamon 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-Simmered Lamb Shank with Tomato and Cinnamon?
Greek 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.
