Recipe: Braised Lamb Shanks

Season these lamb shanks overnight for superb flavour

Credit: Flickr/roboppy

If you have time to prepare in advance, these braised lamb shanks are a crowd pleaser

Season these lamb shanks overnight for superb flavour

My colleague and cooking teacher Glenys Morgan makes the best lamb shanks, using her method of an “overnight rub rest.” I take the short road by applying a pre-made rub. I love using my Le Creuset pot for this dish.


  • 6 meaty lamb shanks

  • 5 Tbsp. Moroccan rub (or other flavour of your choice)

  • 2 Tbsp. olive oil

  • 1 large onion, peeled and diced

  • 4 garlic cloves, minced

  • 1 Tbsp. smoked Spanish paprika (hot)

  • 2 pinches saffron threads, pounded into a powder

  • 3 cups chicken (or veal) stock


  1. Rub the shanks with the spice rub, ensuring you cover all surfaces. Refrigerate overnight.
  2. The next day, place the seasoned shanks on a large parchment-lined baking sheet and roast in a preheated 425°F oven for about 30 minutes, turning to ensure even browning on all sides.
  3. While shanks are roasting, heat oil in a large Dutch oven.
  4. Stir in onion, garlic, paprika and saffron.
  5. Sauté for 8 minutes until soft but not brown.
  6. Pour in the stock.
  7. Bring to a boil and add the roasted shanks.
  8. Cover with parchment so that the parchment is touching the lamb.
  9. Place the lid on the pot and cook in a preheated 325°F oven for 2 hours.
  10. Remove the shanks from the pot and set aside.
  11. Strain the sauce and pour over the shanks.

Serve this with rice or vegetable couscous. Serves 6.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.