Paprika Lamb Shanks
Fall in love with the warm, smoky flavors of Paprika Lamb Shanks, a soul-satisfying dish perfect for cozy dinners and special occasions. This slow-braised recipe pairs tender, fall-off-the-bone lamb with a rich, aromatic tomato-based sauce infused with sweet and smoked paprika, cumin, and a hint of cinnamon. Caramelized onions, garlic, and a splash of dry red wine enhance the depth of flavor, while fresh thyme and bay leaves add a herbal touch. Simmered to perfection in a Dutch oven, these lamb shanks are served best over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up every savory drop. With its hearty ingredients, comforting spices, and melt-in-your-mouth texture, this dish is a true culinary masterpiece for lamb lovers.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 large yellow onion
- 6 cloves garlic cloves
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 2 cups beef or lamb stock
- 1 cup dry red wine
- 2 leaves bay leaves
- 5 sprigs fresh thyme
- 2 large carrot
- 2 large celery stalks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb shanks dry with paper towels and season generously with 1 teaspoon of salt and ½ teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the lamb shanks on all sides until they are golden brown, about 8 minutes total. Remove the lamb shanks and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, carrot, and celery, cooking for about 5 minutes until softened and slightly caramelized.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Stir in the sweet paprika, smoked paprika, cumin, and ground cinnamon, cooking for 1 minute to release the flavors.
Add the tomato paste to the pot and stir well to coat the vegetables. Cook for another 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 3 minutes.
Stir in the crushed tomatoes, beef or lamb stock, bay leaves, and thyme sprigs. Bring the mixture to a gentle simmer.
Return the seared lamb shanks to the pot, ensuring they are partially submerged in the sauce. Cover the Dutch oven with its lid and transfer to the preheated oven.
Braise the lamb shanks for 2½ to 3 hours, turning them halfway through, until the meat is very tender and falling off the bone.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Taste the sauce and adjust seasoning with the remaining salt and black pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve the lamb shanks with mashed potatoes, polenta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1218 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.
