Go Back
–+ servings
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.
Print Pin Recipe

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
Did you make this recipe?Please leave a star rating and review below!