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Rustic Rosemary & Cinnamon Braised Lamb Shanks with Silky Herb Gravy

Tender, fall-off-the-bone lamb shanks braised with aromatic rosemary, cinnamon, and garlic, finished with a silky herb-infused gravy. A rustic and comforting dish perfect for special occasions.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the Lamb Shanks:
  • 2 large lamb shanks (or 4 smaller ones)
  • 1 tablespoon olive oil
  • 1 large bunch fresh rosemary (about 0.75 oz)
  • 8 garlic cloves, smashed
  • 2 cinnamon sticks
  • 5 sprigs fresh thyme
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 cup fresh plum tomatoes, chopped
  • 4 cups chicken stock
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 3 bay leaves

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Season lamb shanks generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
  4. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
  5. Add garlic, rosemary, thyme, cinnamon sticks, bay leaves, smoked paprika, and cumin. Cook for 1 minute until fragrant.
  6. Stir in chopped tomatoes and cook for 2 minutes.
  7. Return lamb shanks to the pot. Pour in chicken stock, ensuring liquid comes about halfway up the shanks.
  8. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until meat is very tender and nearly falling off the bone.
  9. Remove lamb shanks to a plate and tent with foil. Strain braising liquid through a fine-mesh sieve, pressing on solids to extract all juices. Discard solids.
  10. Return liquid to the pot and bring to a simmer. Whisk in 2 tablespoons of cornstarch mixed with 2 tablespoons cold water (slurry) to thicken into a silky gravy. Adjust salt and pepper.
  11. Serve lamb shanks with gravy spooned over the top.

Notes

For the silkiest gravy, strain the braising liquid and whisk in a slurry of cornstarch and cold water. Leftovers are even better the next day.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 650
  • Sugar: 6
  • Fat: 38
  • Carbohydrates: 12
  • Protein: 55