Description
This Oven Braised Lamb Shanks recipe features tender, fall-apart lamb cooked slowly in a rich, spiced tomato and broth sauce with carrots, potatoes, and aromatic spices. The lamb is first seared for a golden crust and then oven-braised to develop deep flavors and a melt-in-your-mouth texture, perfect for a comforting and elegant meal.
Ingredients
Lamb and Seasoning
- 3 tablespoons olive oil
- 4 lamb shanks
- 1 ½ teaspoons salt (for seasoning lamb)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Vegetables and Aromatics
- 1 large yellow onion, finely diced
- 4 garlic cloves, crushed
- 3 large carrots, peeled and cut into 3 inch pieces
- 1 pound yellow potatoes, peeled and cut into quarters
- 4 sprigs fresh thyme
Spices and Sauce
- 2 teaspoons seven spice (or substitute with allspice)
- 1 cinnamon stick
- 4 cardamom pods
- 3 bay leaves
- 2 tablespoons pomegranate molasses
- 1 can crushed tomatoes (398 ml)
- 1 teaspoon salt (for sauce)
- 3 cups chicken, beef or vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). Allocate 2.5 to 4 hours for braising based on lamb quality.
- Sear the Lamb Shanks: Heat olive oil in a large dutch oven over medium-high heat. Season the lamb shanks on both sides with 1 ½ teaspoons salt, black pepper, garlic powder, and paprika. Sear shanks for 2-3 minutes per side until lightly golden, then remove and set aside.
- Sauté Aromatics and Spices: Reduce heat to medium. In the same pot, add diced onions and cook 2-3 minutes until soft and translucent, adding more olive oil if needed. Add crushed garlic and cook for 30 seconds. Stir in seven spice, cinnamon stick, cardamom pods, and bay leaves, cooking briefly (5-10 seconds) to release aromas.
- Add Sauce Ingredients: Pour in pomegranate molasses, crushed tomatoes, 1 teaspoon salt, and broth. Stir to combine thoroughly.
- Combine Vegetables and Lamb: Add carrots, potatoes, seared lamb shanks, and fresh thyme sprigs into the pot. Bring the mixture to a boil.
- Braise in Oven: Cover the dutch oven with a lid and place in the preheated oven. Bake for 2 ½ hours, checking if lamb is fork tender. If not tender, continue cooking covered for an additional 30 minutes or until lamb easily falls apart.
- Remove and Thicken Sauce: Take the pot out of the oven, remove lamb shanks, potatoes, and carrots and place them on a serving plate. Skim excess fat from the sauce, then simmer the sauce uncovered over medium-high heat for 10 minutes to reduce and thicken.
- Serve: Plate the lamb shanks with vegetables and spoon the thickened sauce over top. For variation, serve the lamb with mashed potatoes or rice to complement the rich flavors.
Notes
- Cooking times may vary depending on lamb quality; adjust braising time to ensure fork tenderness.
- Use a large dutch oven (at least 12L capacity) to accommodate all ingredients and liquid comfortably.
- Seven spice can be substituted with allspice if unavailable.
- Skim the fat from the sauce after cooking for a lighter dish.
- For a thicker sauce, reduce liquid further by simmering longer before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
