Try the best braised lamb shank recipe ever written! Lamb shanks are slow cooked in a rich spiced sauce until fall-off-the-bone-level fork tender! Serve this restaurant-quality dish with rice, potatoes or even risotto.

 

Lamb is underappreciated even though there is a lot you can do with it. From lamb stew, kibbeh recipe and lamb burger to delicious roasted leg of lamb and marinated lamb loin chops, the possibilities are endless!. I think the lack of appreciation stems from a certain level of intimidation and uncertainty as to how lamb should taste.

What if I told you today’s fuss-free recipe will give you restaurant-quality lamb shank that melts in your mouth? Read on for the best lamb shank recipe you’ll ever try.

What cut of lamb is the shank?

Lamb shanks are from the bottom section of the leg, right above the knee. This cut of lamb is tough and is best cooked slow for an extended amount of time to become tender and succulent. It’s a very flavorful cut and pretty easy to work with. One shank is enough for one person.

The best way to prepare lamb shanks

Growing up in Iran, lamb shanks were one of those delicious dishes that we would serve at parties, weddings or formal dinner. It has always been a family favorite and I always get back to this recipe when I’m cooking to impress or deciding on our holiday main dishes. Here are a few reasons why this lamb shank recipe is such a gem:

• Flavors: Nicely browned lambs shanks are cooked in a rich sauce seasoned with cinnamon, cardamom and pomegranate molasses, making every bit a celebration of flavors.
• Fuss-free: While lamb shanks might seem like an intimidating cut to work with, you should know that they’re actually really easy to cook and most of the cooking time is hands-off.
• Perfect for everyone: While most of the recipes for braised lamb shank call for red wine, I understand that many prefer not to cook with wine. My recipe doesn’t include wine and it will give you a rich, thick and flavorful sauce that you can enjoy.

Ingredients

• Lamb shanks: You need one shank per person. Find lamb shanks in the meat section of many supermarkets or at your local butcher. It’s best to trim the excess fat before cooking the shanks.
• Vegetables: The base of the sauce is made with aromatics such as onion, garlic, carrots and celery. I pulse them all in a food processor so they are finely chopped. This thickens the gravy as well.
• Spices: Aromatic spices such as turmeric, black pepper, cumin, cinnamon sticks and cardamom pods compliment the flavor of the lamb really well.
• Tomato paste and pomegranate molasses: These add a deep color and flavor to the dish and balance the flavors.

How to cook lamb shank

1. Season the lamb shanks with salt on both sides. Sear in a hot Dutch oven for 4 to 6 minutes on each side until they’re brown. Don’t rush this process because the best flavor lays within those brown bits. Once ready, remove them from the Dutch oven and set aside.
2. Place the onion, garlic, carrots and celery in the bowl of a food processor and blend until finely chopped. Heat some olive oil in the same pot over medium heat and sauté until they’re fragrant and have some brown bits. Add in the turmeric, black pepper and cumin and cook for a few minutes. Add the tomato paste followed by the pomegranate molasses. Stir to combine and then add the cinnamon sticks and cardamom pods.
3. Place the seared lamb shanks back in the Dutch oven. It’s okay to place them on top of each other, they will shrink anyway as they cook. Fill the pot with water and make sure the lamb shanks are submerged in water.
4. Turn the heat to medium high and bring it to a simmer. Cover and cook for 3 hours until the lamb is fork tender and falling off the bone. If the liquid is reducing too much, add more water.

Braising lamb shanks in the oven

Another way to make braised lamb shanks is to use the oven:

1. Preheat the oven to 400 degrees F. Follow the recipe by searing the lamb shanks and cooking the vegetable mix in the Dutch oven with the spices, tomato sauce and pomegranate molasses.
2. Once you return the lamb shank to the Dutch oven, fill the pot with water and make sure it covers the lamb shanks. Cover with a lid and transfer to the oven for 3 hours. Braise every 45 minutes. If the liquid is reduced too much, add more water.
3. Remove the lid for the last 30 minutes of cooking so the lamb shanks brown nicely.

Tips to make the best lamb shank

• Don’t rush: This recipe calls for a low and slow cooking method. Don’t sear the lamb shanks or the vegetables over high heat. You want them to cook on medium heat so they brown nicely since that’s where the flavor is.
• Don’t go overboard: I’m going to mention a few more spices and herbs you can use in the FAQ section. However, keep in mind that the star of the dish is the lamb and you don’t want other flavors to overpower the flavor of the tender lamb shank so don’t overuse the spices.
• Serve right away: It’s best to serve this dish once it’s fully cooked. You can keep it warm on very low heat for 45 minutes to one hour until you’re ready to serve.

Serving suggestions

These braised lamb shanks make the perfect meal with some starchy sides. Here are a few favorites:

• Rice: Persian rice with tahdig, Lebanese rice with vermicelli, Greek lemon rice, Persian herb rice and saffron rice.
• Potatoes: Scalloped potatoes, Greek roasted potatoes, batata harra, crispy oven roasted potatoes, garlic mashed potatoes and roasted sweet potatoes.

You can also have some fresh sides such as salad shirazi (Persian cucumber tomato salad), mast-o-khiar (Persian yogurt and cucumber) or Mediterranean salad.

Storage and reheating

Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the lamb shank in a pan or a saucepan with the gravy and 1bout 1/4 cup water over medium heat. It takes about 15 to 20 minutes to reheat this dish.

Freezing instructions

You can freeze braised lamb shanks as well. Once they’re completely cool, place them in a freezer-safe container with the gravy and freeze for up to 4 months. Thaw in the fridge a day in advance and reheat in a saucepan or a pan over medium heat.

Frequently asked questions

More recipes with lamb

Soups and Stews

Lamb Stew Recipe Step by Step

Mediterranean recipes

Lamb Loin Chops Recipe (Cast Iron)

Summer Recipes

Mediterranean Grilled Lamb Burgers

Persian Recipes

Stuffed Eggplant with Lamb and Walnuts

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!