Herb Marinated Braised Lamb Shanks

Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.

  • Yield: Serves 4


  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh rosemary
  • ½ Tbsp curry powder
  • ½ teaspoon salt
  • 1/4 cup plus 1 Tbsp olive oil, divided
  • 2-4 lamb shanks (1 to 1¼ lb each)
  • 6 cups chicken stock or low-salt chicken broth
  • 4 garlic cloves, peeled, smashed
  • 2 carrots, peeled, cut lengthwise and then and cut into 2 inch segments
  • 1 pound red-skinned new potatoes, quartered lengthwise
  • 4 plum tomatoes, halved lengthwise
  • 2 small zucchini, quartered lengthwise
  • 1 Tbsp all purpose flour
  • 1 Tbsp tomato paste


1 Marinate lamb in herbs: Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 cup olive oil.

Place lamb shanks in large freezer bag. Add the spice oil to the bag. Rub spice oil all over shanks. Press the air out of the bag and seal the bag. Place in a dish to catch any leakage.

Marinate 4 hours or overnight.

2 Brown shanks on all sides: Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large ovenproof pot over high heat. Remove lamb shanks from marinade bag and place in heated pan. Discard remaining marinade. Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes.

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3 Add stock, garlic, then simmer: Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer.

4 Remove lamb shanks to a plate: Once the lamb shanks have cooked until they are fall apart tender remove them to a plate and tent with foil to keep warm. When cool, remove meat from bones and cut into chunks.


5 Cook vegetables in stew braising liquid: Bring liquid in pot to simmer over medium heat. Add carrots; simmer 10 minutes.

Add potatoes to liquid and simmer 5 minutes longer.

Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes.

6 Remove vegetables from pan, skim fat from braising liquid: Using slotted spoon, transfer vegetables to platter with lamb. Spoon off fat from braising liquid, reserving 1 tablespoon.

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7 Make roux, thicken stew: Heat reserved fat in heavy large skillet over medium heat. (If there is no fat, heat 1 Tbsp olive oil instead.) Whisk in flour; stir 2 minutes.

Whisk in tomato paste and 1 cup of the braising liquid. Add back into the pot with the rest of the braising liquid. Boil for a couple minutes until slightly thickened.

8 Add back the vegetables and the lamb shanks. 


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  • Kathy Kreiter

    This is my go to recipe for lamb shanks. Sometimes I thicken the stew with the roux, and sometimes not, and both ways turns out great.


  • Elizabeth

    Thanks for a great recipe! I have been looking for one that doesn’t have red wine or vinegar in it since I’m allergic to the yeast in both. Everyone in my family gobbled it up – even the picky eater and the one who doesn’t like spicy food!
    Shanks are still good – even in December!


  • Janice Khyati


    First let me say that my husband is Moroccan and Morocco is known for their fine cuisine especially lamb dishes, so they are a little picky. Well, I made it for him today and he was blown away by the flavor. This is a fantastic dish and deserves 5 stars. The only thing that I changed was that I used lamb shoulder chops instead of shanks so I could eliminate the oven cooking part because chops cook in about 30-40 minutes after braising for 10 min.


  • Hummer

    Make sure the meat is completely cooked – it should be falling off the bones at the 1:45 mark. If not, make sure you’ve got enough liquid, turn the meat, and cook it longer.

  • farmgirl susan

    Elise, you know I love when you share lamb recipes–especially when they’re made with natural, grass-fed lamb.

    When we first started raising sheep, I couldn’t believe how many people would ask me about lamb shanks, getting this dreamy-eyed look as they fondly recalled lamb shank dinners from their past. I was totally unfamiliar with them, and even my processor didn’t mention the shanks the first time we brought lambs in and I was deciding what cuts we wanted. The shanks were simply cut up into stew meat.

    Then my mother asked the lamb shank question and got the dreamy-eyed look. And nobody wants to disappoint their mother, especially when it comes to dinner. So the next time we had lambs processed I asked for all the shanks, cut into 2 to 4 pieces each. My mother was thrilled. We slow cooked them in a dutch oven with plenty of onions and garlic plus tomatoes and sweet peppers from the garden (via the freezer), and they were fantastic. So much flavor!

    The best thing about cooking lamb shanks in a dutch oven is that it’s pretty much impossible to overcook them. We rarely eat on time around here, and one night the three hours of cooking turned into six or seven. Oh my god were they good.

    My mother is coming to visit the farm next month, and I have several packages of lamb shanks in the freezer set aside especially for her. This time I had them left whole and was afraid maybe I’d made a mistake as they looked a little large. I was so glad to see your photos of whole shanks, though I figured they’d be fine as long as they fit in the pot!

    LOL, I didn’t mean to go on so long. I easily get carried away talking about food, and talking about lamb, well. . . : )