Braised Lamb Shanks Recipe

Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tbsp vegetable or olive oil; 6 None small lamb shanks; 2 None medium onions, thinly sliced; 3 cloves garlic, thinly sliced; 1 tbsp ground cumin; 1 tbsp sweet paprika; 2 tsp ground cinnamon; 3 cups chicken stock; 13.5 oz can diced tomatoes; 14 oz couscous; 2 cups vegetable or chicken stock, warmed; 1 tbsp butter; 1/4 cup fresh mint, shredded; 1/2 cup slivered almonds, toasted; 2 tbsp lemon zest; None None yogurt, to garnish; None None fresh cilantro leaves, to garnish; None None lemon wedges, to serve

Servings: persons

1/2 tbsp vegetable or olive oil
6 None small lamb shanks
2 None medium onions, thinly sliced
3 cloves garlic, thinly sliced
1 tbsp ground cumin
1 tbsp sweet paprika
2 tsp ground cinnamon
3 cups chicken stock
13.5 oz can diced tomatoes
14 oz couscous
2 cups vegetable or chicken stock, warmed
1 tbsp butter
1/4 cup fresh mint, shredded
1/2 cup slivered almonds, toasted
2 tbsp lemon zest
None None yogurt, to garnish
None None fresh cilantro leaves, to garnish
None None lemon wedges, to serve

1
Preheat oven to 300u00b0F. Heat 1 tbsp oil in a large Dutch oven over high heat. Cook lamb, in batches, until seared. Remove lamb. Reduce heat to medium-low, add remaining oil, onion and garlic and sweat for 5 mins, or until onion softens. Add spices and cook for 1 min, or until fragrant. Return lamb to pot along with stock and tomato. Bring to a boil then transfer to oven for 2 hours and 15 mins, or until lamb is tender.
2
Meanwhile, place couscous in a large bowl. Add hot stock and butter, cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add mint, almonds and lemon zest.
3
Distribute couscous between serving plates. Add lamb and top with yogurt and fresh cilantro. Serve with lemon wedges.

1155

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 tbsp vegetable or olive oil, 6 None small lamb shanks, 2 None medium onions, thinly sliced, 3 cloves garlic, thinly sliced, and more.

Yes, Braised Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions