These oven braised lamb shanks are better than the ones you order at your favourite restaurant! Braised at a low oven temperature until fall apart tender, these shanks are seasoned with warm middle eastern spices and cooked in a rich tomato and pomegranate molasses broth. With only 20 minutes of active cooking time, you’ll have a comforting and impressive dish to serve your family. Follow my detailed steps to learn how to make them.

Lamb shank with broth, pieces of carrot and wedges of potato on a white blue rimmed plate with a green glass of water a small white plate with fresh thyme, a sage green tea towel on a mottled green background with a wooden ended knife and a metal fork at the side.

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The Secret To Ultra Tender Lamb Shanks

Here’s the thing: I grew up on lamb. As an Iraqi, lamb was the main protein my parents cooked with. I know my way around a lamb shank. Similar to a beef chuck roast, lamb shanks are a tougher cut of meat that is full of connective tissue, because it comes from a hard working part of the animal: it’s lower legs.

However, lamb shanks have a deep flavour and when cooked properly, they can be fall apart tender. The trick is to always slow cook or braise them at a low oven temperature for at least 2 1/2 hours, to allow the connective tissue to soften and tenderize.

Lamb also has a strong and rich flavour, so it’s important to braise it in a flavourful broth that compliments it. This recipe uses a tomato based broth with a bit of tangy pomegranate molasses which cuts through the richness extremely well. I also throw in warm middle eastern spices to infuse the lamb shanks, as well as some fresh thyme. The result is an addictive, restaurant quality dish!

How to Make Braised Lamb Shanks, Step by Step

Start by gathering your ingredients. This recipe adds carrots and potatoes to round out the meal, but you can also skip them and serve the shanks over mashed potatoes or over rice.

A top-down view of labeled ingredients for Braised Lamb Shanks, including lamb shanks, whole and ground spices, fresh thyme, chopped onion and garlic, crushed tomatoes, pomegranate molasses, broth, sliced potatoes, and carrots.

The pomegranate molasses brings tanginess that cuts through the richness of the broth, so I’d love for you to grab it and use it. But if you can’t find it, you can either make your own pomegranate molasses or substitute with the juice of 1 lemon and 2 teaspoons of sugar.

Finally, if you don’t have it, you can make your own seven spice mix (it’s made up of allspice, cumin, coriander, cinnamon, cloves, nutmeg and black pepper) or replace it with allspice which will work just as well.

Start by rubbing the lamb shanks with the salt, pepper, paprika, and garlic powder and sear them in a large dutch oven on all sides, until browned. Remove and set aside. Note: detailed instructions in the recipe card below.

Lamb shanks with a red coloured seasoning in a white and blue rectangular dish on a light green background.
Browned lamb shanks with a red coloured seasoning in a white and blue rectangular dish on a light green background.

In the same Dutch oven, add the onions and cook them for a few minutes to soften. Then add the whole spices, garlic, and seven spice. Cook for a few minutes, stirring.

Diced onions being cooked with spices, a cinnamon stick and bay leaves in an oval pot with a wooden spoon on a marble background.
An oval pot with cooked diced onions, a cinnamon stick, spices and a bay leaf with crushed tomatoes and a wooden spoon.

Finally, add the crushed tomatoes, pomegranate molasses, broth, and thyme. Allow the liquid to come to a simmer, then add the lamb shanks back in along with the carrots and potatoes.

NOTE: The carrots and potatoes must be cut into large chunks, otherwise they will fall apart since the cook time is long. Potatoes can be quartered, carrots halved or cut into 3 chunks depending on the size.

An oval pot with diced cooked onions, whole cardamoms, a red coloured broth and fresh thyme springs on a marble background.
An oval pot with diced cooked onions, whole cardamoms, a red coloured broth, lamb shanks, carrot chunks and potato wedges on a marble background.

Cover and braise for 2 and 1/2 hours at 350F. Check that the shanks are fork tender. If they’re not, cover and continue cooking for another 30 minutes.

Remove the shanks, carrots and potatoes. Then, strain the liquid and allow it to simmer for a few minutes to reduce and thicken slightly. Serve the shanks with the vegetables and reduced sauce.

An oval pot with braised lamb shanks with carrot pieces and potato wedges in a broth on a sage green background with a sage green tea towel.

Serving and Storage Suggestions

Serve the shanks with the braised carrots and potatoes as well as the thickened sauce. I also serve it with a light and tangy salad like Arabic salad or cabbage salad.

Leftovers can be stored in an airtight container and in the fridge. To reheat, do not microwave. Always reheat in a small pot on the stove with a bit of water added, or in the oven.

Lamb shank with broth, pieces of carrot and wedges of potato on a white blue rimmed plate with a small white plate with fresh thyme, on a mottled green background.

Other Slow Cooked Recipes You will Love

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A platter of Quzi-style cooked lamb shanks served over yellow rice with raisins, herbs, and nuts, accompanied by bowls of yogurt, tomato stew, chopped herbs, cutlery, and salt shakers nearby.

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Addictive Cabbage Rolls (Beef & Rice Stuffing)

If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

Lamb shank with broth, pieces of carrot and wedges of potato on a white blue rimmed plate with a green glass of water a small white plate with fresh thyme, a sage green tea towel on a mottled green background with a wooden ended knife and a metal fork at the side.
5 from 4 ratings

Oven Braised Lamb Shanks (Fall Apart)

Yield: 4 Servings
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Author: Amina Al-Saigh
These tender lamb shanks are braised in a flavourful tomato broth with fresh thyme, lots of warm spices and tangy pomegranate molasses. Tender carrots and potatoes rounds out this comforting classic. Serve with crusty bread and a green salad for a complete meal.
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Ingredients
 

For the Lamb Shanks:

  • 3 tablespoons olive oil
  • 4 lamb shanks
  • 1 ½ teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

For the Braising Liquid:

  • 1 large yellow onion, finely diced
  • 4 garlic cloves, crushed
  • 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
  • 3 cups chicken, beef or vegetable broth
  • 3 large carrots, peeled and cut into 3 inch pieces
  • 1 pound yellow potatoes , peeled and cut into quarters
  • 4 sprigs fresh thyme

Instructions
 

  • Preheat oven to 350℉. Note: Depending on the quality of your lamb, you may need to allow anywhere from 2.5 to 4 hours of braising time. Make sure you plan accordingly!
  • In a large dutch oven (12L capacity, see notes), heat the olive oil over medium high heat. Season the lamb shanks on both sides with salt, pepper, garlic powder and paprika. Sear on both sides for 2-3 minutes until lightly golden. Remove and set aside.
  • Lower the heat to medium and add in the diced onions and cook for 2-3 minutes until soft and translucent. Add a tablespoon of olive oil if needed. Add in the crushed garlic and cook for 30 seconds. Next, add the seven spice along with the cinnamon stick, cardamom pods and bay leaves. Cook for 5 to 10 seconds before adding in the pomegranate molasses, crushed tomatoes, the 1 teaspoon of salt, and the broth. Stir together.
  • Add in the carrots and potatoes along with the seared lamb shanks and fresh thyme sprigs. Bring the mixture up to a boil. Cover and place in the oven. Bake for 2 ½ hours. Check that the shanks are fork tender. If not, cover and continue cooking for another 30 minutes, or longer.
  • Remove from the oven, uncover the pot and remove the shanks, potatoes and carrots to a plate or tray. Skim off the fat from the sauce. Simmer over medium high heat for 10 minutes to reduce and thicken the sauce for serving.
  • Serve the shanks with the vegetables and the thickened sauce. You can also serve the shanks over rice or mashed potatoes.

Notes

If you do not have a large dutch oven, you can sear the shanks in a large skillet, then cook the onions, garlic and spices. Transfer everything to a large baking dish and continue with the recipe. Cover very tightly with two layers of aluminum foil and bake as directed.
Serving: 1Serving, Calories: 481kcal, Carbohydrates: 45g, Protein: 45g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 127mg, Sodium: 1799mg, Potassium: 1523mg, Fiber: 8g, Sugar: 13g, Vitamin A: 9637IU, Vitamin C: 42mg, Calcium: 124mg, Iron: 7mg
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