Middle Eastern Style Lamb Shanks
Transport your taste buds to the heart of the Middle East with these succulent Middle Eastern Style Lamb Shanks. Slow-cooked to perfection, these tender lamb shanks are infused with a mesmerizing blend of warm spices like cumin, cinnamon, and cardamom, balanced by the brightness of fresh lemon juice and garnished with aromatic parsley. Nestled in a rich, tomato-based broth alongside hearty vegetables like carrots, celery, and sweet potato, this dish delivers both comfort and complexity. Perfect for a special dinner or a cozy family meal, serve these meltingly tender lamb shanks with fluffy basmati rice, couscous, or freshly baked flatbread to soak up every last drop of the flavorful sauce. With just 20 minutes of prep time and a slow braise in the oven, this recipe is an effortless way to bring the exotic flavors of the Middle East to your kitchen.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 medium, finely chopped yellow onion
- 4 cloves, minced garlic cloves
- 1 tablespoon, grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon paprika
- 1 teaspoon coriander seeds
- 2 tablespoons tomato paste
- 4 cups chicken or beef broth
- 1 14-ounce can canned chopped tomatoes
- 4 medium, cut into large pieces carrots
- 3 stalks, cut into large pieces celery stalks
- 1 large, peeled and cubed sweet potato
- 3 tablespoons, chopped (for garnish) fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 325°F (163°C).
Heat 2 tablespoons of olive oil in a large oven-safe casserole or Dutch oven over medium-high heat.
Season the lamb shanks with salt and pepper, then brown them on all sides in the hot oil (about 4-5 minutes per side). Remove the lamb shanks and set them aside.
Add the remaining 1 tablespoon of olive oil to the same pot and lower the heat to medium. Sauté the chopped onions until they become soft and golden (about 5-7 minutes).
Stir in the minced garlic, grated ginger, cumin, cinnamon, cardamom, paprika, and coriander seeds. Cook for 1-2 minutes until fragrant.
Add the tomato paste and stir to coat the onions and spices. Cook for another minute.
Pour in the broth and canned chopped tomatoes, stirring well to deglaze the pot and release any browned bits from the bottom.
Return the lamb shanks to the pot and ensure they are submerged in the liquid. Add the carrots, celery, and sweet potato around the lamb.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, stirring occasionally, until the lamb is tender and falling off the bone.
Remove the pot from the oven and stir in the lemon juice. Adjust seasoning with salt and pepper, if needed.
Garnish with freshly chopped parsley before serving.
Serve warm with basmati rice, couscous, or flatbread to soak up the flavorful sauce.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 12.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
