Spice Braised Lamb Shanks

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Slow-braised lamb shanks infused with a complex quaternary blend of warm spices, creating a tender and deeply aromatic dish. This Mediterranean recipe, ready in about 170 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 1/2 lbs each lamb shanks
• 3 tbsp olive oil
• 1 large, chopped onion
• 2 medium, sliced into 1/2-inch rounds carrots
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the shanks on all sides for 8-10 minutes until deeply caramelized.
2. Step 2: Remove lamb and add 1 large chopped onion and 2 sliced carrots to the pot, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, and 1/2 tsp ground allspice, cooking for 1 minute until aromatic.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, then pour 1 cup red wine to deglaze the pot, scraping up browned bits for 3 minutes until reduced by half.
5. Step 5: Return lamb shanks to the pot, add 2 cups beef broth and 2 sprigs fresh rosemary, bring to a simmer, cover, and transfer to oven for 2 1/2 hours until the meat is fork-tender and falling off the bone.