Sunday, September 2, 2018

Mediterranean-spiced Braised Lamb Shanks with Vegetables

Mediterranean-spiced braised lamb shanks, cooked in a red wine and tomato sauce with vegetables, aromatics, and fresh herbs! Perfect for Easter or your next special dinner.


For Spice Mix

  • 2 1/4 tsp garlic powder
  • 1 tsp sweet Spanish paprika
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3/4 tsp ground nutmeg

For Lamb

  • 6 American Lamb Shanks
  • 2 tbsp olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 celery ribs, chopped
  • 3 large carrots, peeled and cut into large pieces
  • 1 lb baby potatoes, scrubbed
  • 2 cups dry red wine (don’t use expensive wine here)
  • 3 cups low-sodium beef broth
  • 28-oz can peeled tomatoes
  • 2 cinnamon sticks
  • 4 springs fresh thyme
  • 2 springs fresh rosemary


  • Lebanese Rice (See recipe) Or plain Orzo pasta prepared according to package
  • 3-Ingredient Mediterranean Salad (See recipe) or Fattoush Salad (See recipe)


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, add all the spice mix ingredients and mix to combine.
  3. Pat the lamb shanks dry and season with the spice mix on all sides.
  4. In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
  5. Get full recipe==>>