Spiced and Braised Lamb Shanks

Lamb shanks melt into a tender succulent gravy when slow cooked with aromatics and a bit of wine.

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4 lamb shanks
2 tsp salt
1/2 tsp cinnamon
1/4 tsp chili flakes
1 onion, sliced thinly
4 garlic cloves, minced
1 cup dry red wine
1 cup water or stock
1 sprig rosemary (optional)
1 orange, zest cut in wide strips


  1. Heat oven to 325F
  2. Season the lamb shanks all over with the salt, cinnamon, and chili flakes
  3. In a Dutch oven, heat a glug of neutral oil over medium high heat
  4. Brown all sides of the lamb shanks evenly then remove from the pan
  5. Add the onion and garlic to the pan and reduce the heat to medium low
  6. Sweat the onion and garlic until soft
  7. Add the wine and reduce by half
  8. Add the water, rosemary sprig, and orange zest then nestle the lamb shanks back into the pot
  9. Bring the liquid to a boil over medium high heat
  10. Cover with tinfoil or a tight fitting lid and transfer to the oven
  11. Braise until the lamb is fall-apart tender
  12. Remove from the oven and let cool 15 minutes
  13. Taste the sauce and if it tastes thin, remove the shanks and reduce the sauce until deeply flavorful
  14. Serve either on the bone or remove the meat from the bone and return to the sauce
  15. Pair with parsnip mash and a green salad