THIS CAFE LIFE
Moroccan-Inspired Braised Lamb Shank
Slow-braised lamb shanks scented with cardamom, cumin, cloves, allspice, and fresh mint, finished in a richly spiced broth that’s both warming and aromatic. This Moroccan–inspired braise is designed for long, gentle cooking and rewards patience with deeply tender meat and layered, complex flavor.
Prep Time:
30 Minutes
Cook Time:
3 Hours
Yield:
Serves 4
Ingredients
4 Lamb Shank, 1 pound or so each
1 Onion, chopped
2 Carrots, peeled and chopped
2 Celery stalks, chopped
4 Garlic cloves, minced
4 T. Oil (Avocado or Olive)
2 T. Tomato paste
2 t. Cardamom powder
1 t. Cinnamon, ground
1 T. Cumin
2 t. Allspice
1 t. Cloves, ground
2 t. Ginger powder
1 T. Za'atar (optional)
1 Star anise pod
1 Bunch fresh mint, minced
1/2 C. Red wine
3 C. Chicken stock
1 T. Pomegranate molasses (optional)
3 T. Butter
3 T. Parsley, minced
Salt & Pepper to taste
A wide, heavy enameled braiser is ideal for dishes like braised lamb shanks. The broad surface allows for proper browning, while steady heat supports slow, gentle cooking and clean sauce reduction without scorching. This is the pan we rely on for braises, stews, and one-pan meals where depth of flavor and a silky finish matter.
An immersion blender is essential for refining sauces and soups directly in the pot. It creates a smooth, cohesive texture without transferring hot liquids, making it ideal for finishing braises, purées, and creamy soups with control and precision.
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Step 1 — Season the Lamb
Preheat the oven to 300°F.
Season the lamb shanks generously on all sides with salt and black pepper. In a small bowl, combine the spices and rub the mixture evenly over the lamb and set aside.
Step 2 — Brown the Shanks
In a large Dutch oven or heavy enameled braiser, heat the oil over medium-high heat. Working in batches if needed, sear the lamb shanks on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
Step 3 — Build the Aromatic Base
Reduce heat to medium and add the onion, carrot, and celery to the pot. Sauté until softened and lightly caramelized, about 8–10 minutes.
Add the garlic and tomato paste and cook for 1 minute until fragrant.
Stir in the remaining spices, allowing them to bloom briefly in the oil.
Step 4 — Deglaze & Assemble
Deglaze the pot with the wine, scraping up any browned bits from the bottom. Add the tomato purée, star anise, pomegranate molasses and half of the fresh mint. Add the stock and mix well.
Return the lamb shanks to the pot, nestling them into the stock.
The braising liquid should come about halfway up the shanks — add more stock if needed.
Step 5 — Braise
Cover the pot and transfer to the oven. Braise for 2½ to 3 hours, turning the shanks once or twice, until the meat is deeply tender and nearly falling off the bone.
Step 6 — Finish the Sauce
Remove the lamb shanks and keep warm.
Remove the star anise pod and blend the braising liquid with an immersion blender. Strain through a fine mesh sieve, using a spatula to push liquids through, into a clean saucepan. Discarding the solids. Bring the sauce to a boil over high heat and reduce by half.
Reduce heat to medium, whisk in the butter until fully emulsified. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired.
To Serve
Return the lamb to the sauce and garnish with fresh mint and chopped parsley. Serve over couscous, rice, or creamy polenta, with warm flatbread on the side.
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Learn more about the technique in our Braising Guide →