Ingredients
Scale
- For the Lamb Shanks:
- 2 large lamb shanks (or 4 smaller ones)
- 1 large bunch fresh rosemary (approx. 0.75 oz)
- 8 garlic cloves, smashed
- 2 cinnamon sticks
- 1 small bunch thyme (approx. 5 sprigs)
- 1 large onion, chopped
- 4 cups chicken stock (enough to cover the lamb slightly)
- 3 stalks celery, chopped
- 2 carrots, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 3 bay leaves
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup fresh plum tomatoes, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- Season lamb shanks generously with salt and pepper.
- In a large Dutch oven, heat oil over medium-high heat. Sear lamb shanks on all sides until browned, about 4–5 minutes per side. Remove and set aside.
- In the same pot, add onion, celery, and carrots. Cook until softened, about 5 minutes.
- Add garlic, rosemary, thyme, cinnamon sticks, bay leaves, smoked paprika, cumin, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in chopped tomatoes and cook for 2 minutes.
- Return lamb shanks to the pot. Pour in chicken stock until shanks are mostly covered. Bring to a simmer.
- Cover pot and transfer to the oven. Braise for 2 to 2.5 hours, until lamb is tender and falling off the bone.
- Remove from oven. Discard cinnamon sticks, bay leaves, and herb stems. Skim fat if desired.
- Serve shanks with the gravy spooned over the top.
Notes
For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the liquid after braising, then simmer on stovetop.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 520
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 18 g
- Protein: 54 g