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Braised Lamb Shank

Prep Time: 10 min
Cooking: 160 min
Serves: 4


  • 1 tbs Vegetable Oil
  • 1 tbs course Sea Salt
  • 1 tbs ground Black Pepper
  • 4 Lamb Shanks (foreshanks)
  • 1 medium (150 g) Onions, chopped
  • 4 cloves Garlic, chopped
  • 1 tsp Red Chili flakes
  • 1 tsp Cumin Powder
  • ½ tsp Cinnamon Powder
  • 1 tbs Tomato Paste
  • 2 cup Chicken Stock


  1. Preheat oven to 170 degrees C and place oven rack to middle position.
  2. Heat oil in a medium cast-iron pot or Dutch Oven, lightly Salt & Pepper the Lamb Shanks and brown/sear on all sides.
  3. Remove lamb and sauté the Onions, Garlic, Spices and Tomato Paste, for a few minutes until onions are soft
  4. Add Chicken Stock and turn heat up to bring the mixture to a boil.
  5. Return lamb shanks back and lay over the sauce.
  6. Cover the pot with lid and place in the oven for 2 hours.
  7. After cooking for 2 hours, remove lid from the pot and allow to bake uncovered for 25-30 minutes to add some color to the lamb shanks.
  8. Remove from oven and allow to cool for 5-10 minutes before serving.
  9. Serve over a bed of rice, roasted vegetables, mashed potatoes, while spooning the sauce over the top.
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