Spring Lamb with Mint and Orange

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

Tender lamb shank braised in a fragrant sauce of orange zest, fresh mint, and red wine, perfect for Easter feasting. This middle eastern-inspired asian fusion ready in about 165 minutes pairs trimmed and boned lamb shanks, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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 lbs, trimmed and boned lamb shanks
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic
• 1 tsp dried rosemary
• 1/4 cup, chopped fresh mint leaves
• 1 tbsp orange zest
• 2 cups red wine
• 1 cup beef stock
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add lamb shanks and brown on all sides, about 5 minutes total. Remove and set aside.
2. Step 2: In the same pot, sauté onion and garlic for 3 minutes until softened. Add rosemary, orange zest, and mint. Cook for 2 minutes until fragrant. Stir in red wine, beef stock, salt, and pepper. Return lamb shanks to the pot, ensuring they are submerged in liquid.
3. Step 3: Cover and transfer to the oven. Braise for 2.5 hours until the meat is tender and falling off the bone. Let rest for 10 minutes before serving, ideally with roasted vegetables and mashed potatoes.