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	3497.7 grams (3497.7g)

Amount per serving	% Daily Value*
Calories	2041

Total Fat 111.80g	143%
Saturated Fat 33.50g	168%
Polyunsaturated Fat 6.60g
Cholesterol 425mg	142%
Sodium 7362mg	320%
Total Carbohydrate 125.40g	46%
Dietary Fiber 28.90g	103%
Total Sugars 53.00g
Protein 134.10g	268%

Vitamin D 0IU	0%
Calcium 615mg	47%
Iron 27mg	148%
Potassium 5057mg	108%

*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%