Middle Eastern Style Lamb Shanks

Transport your taste buds to the heart of the Middle East with these succulent Middle Eastern Style Lamb Shanks. Slow-cooked to perfection, these tender lamb shanks are infused with a mesmerizing blend of warm spices like cumin, cinnamon, and cardamom, balanced by the brightness of fresh lemon juice and garnished with aromatic parsley. Nestled in a rich, tomato-based broth alongside hearty vegetables like carrots, celery, and sweet potato, this dish delivers both comfort and complexity. Perfect for a special dinner or a cozy family meal, serve these meltingly tender lamb shanks with fluffy basmati rice, couscous, or freshly baked flatbread to soak up every last drop of the flavorful sauce. With just 20 minutes of prep time and a slow braise in the oven, this recipe is an effortless way to bring the exotic flavors of the Middle East to your kitchen.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 2 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tablespoon, grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon paprika
• 1 teaspoon coriander seeds
• 2 tablespoons tomato paste
• 4 cups chicken or beef broth
• 1 14-ounce can canned chopped tomatoes
• 4 medium, cut into large pieces carrots
• 3 stalks, cut into large pieces celery stalks
• 1 large, peeled and cubed sweet potato
• 3 tablespoons, chopped (for garnish) fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon (or to taste) salt
• 1 teaspoon (or to taste) black pepper

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Heat 2 tablespoons of olive oil in a large oven-safe casserole or Dutch oven over medium-high heat.

Step 3

Season the lamb shanks with salt and pepper, then brown them on all sides in the hot oil (about 4-5 minutes per side). Remove the lamb shanks and set them aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the same pot and lower the heat to medium. Sauté the chopped onions until they become soft and golden (about 5-7 minutes).

Step 5

Stir in the minced garlic, grated ginger, cumin, cinnamon, cardamom, paprika, and coriander seeds. Cook for 1-2 minutes until fragrant.

Step 6

Add the tomato paste and stir to coat the onions and spices. Cook for another minute.

Step 7

Pour in the broth and canned chopped tomatoes, stirring well to deglaze the pot and release any browned bits from the bottom.

Step 8

Return the lamb shanks to the pot and ensure they are submerged in the liquid. Add the carrots, celery, and sweet potato around the lamb.

Step 9

Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, stirring occasionally, until the lamb is tender and falling off the bone.

Step 10

Remove the pot from the oven and stir in the lemon juice. Adjust seasoning with salt and pepper, if needed.

Step 11

Garnish with freshly chopped parsley before serving.

Step 12

Serve warm with basmati rice, couscous, or flatbread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(3497.7g)

Amount per serving	% Daily Value*
Calories	2041.2

Total Fat 111.8g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 425.4mg	0%
Sodium 7361.7mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 28.9g	0%
Total Sugars 53.0g
Protein 134.1g	0%

Vitamin D 0IU	0%
Calcium 615.0mg	0%
Iron 26.7mg	0%
Potassium 5056.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 26.2%

Carbs: 24.5%