Print Recipe

(Easter) Braised Lamb Shanks

Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Servings: 6 -8


  • 3 tablespoons olive oil
  • 5 pounds lamb shanks about 4-5 lamb shanks
  • 2 yellow onions chopped
  • 5 cloves of garlic finely minced
  • 2 cinnamon sticks
  • 1 bay leaf
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground caraway
  • salt and black pepper
  • 1 28- ounce can whole San Marzano tomatoes drained
  • 3 cups chicken broth
  • 1 1/2 pounds Yukon gold potatoes quartered
  • 1 pound carrots peeled and cut into 1 inch pieces
  • fresh parsley for garnish


  • Preheat your oven to 300 degrees F.
  • In a large, oven-safe dutch oven, heat the olive oil over medium heat. Add the lamb shanks and brown in batches, for about 3-5 minutes on each side. With a pair of tongs, remove the lamb shanks and transfer them to a plate.
  • Add the onions to the dutch oven. Saute for about 8 minutes or until tender and then add the garlic. Cook for an additional minute. Add the cinnamon sticks, bay leaf, brown sugar, chili powder, turmeric, cumin and caraway. Cook for 2-3 minute stirring frequently. Season with a generous amount of salt and black pepper and then add the tomatoes, chicken broth, potatoes and carrots. Bring to a boil and then reduce the heat to a simmer. Simmer for 10 minutes and then remove from heat. Add the lamb shanks back to the dutch oven, cover and roast for 2 1/2 - 3 hours, or until the meat is tender and falling off the bone.
  • Remove the cinnamon sticks and bay leaf. Serve warm, garnished with parsley. Enjoy!


Leftover lamb shank meat is perfect the next day for lunch, served on rolls and a slice of melted havarti cheese!