Moroccan-Inspired Braised Lamb Shank

When surface area matters → 

In this Dutch Braiser, 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.

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. Discard 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 with couscous, rice, or creamy polenta, with warm flatbread on the side.

How We Set Our Table

Editor’s Picks: cooking it is one joy — serving it beautifully is the other →

Matte Black Ceramic Pasta Bowls

These matte black ceramic bowls frame pale sauces and earthy ingredients beautifully, creating depth on the table without distraction. Generously sized at 30 ounces, they hold pasta, salads and mains comfortably while keeping presentation refined and restaurant-worthy.

Woven Rattan Placemats

Woven rattan placemats ground the table in natural texture. The warm brown wash complements a natural table while the round shape softens the overall setting. Under matte black bowls or linen napkins, they create contrast without competing for attention.

Natural Linen Napkins

Natural linen brings quiet structure to a table. The soft drape and classic hemstitch detailing feel timeless rather than trendy. Durable, breathable, and made to soften with use.

For Family Style Dining → 

Artestia Large Serving Spoon & Salad Tongs 

Designed for generous, family-style serving, this heavy-duty stainless-steel set brings a warm rustic presence to the table. The long walnut handles offer comfortable reach for deep bowls, platters, and buffet service.

Wine Pairings

Moroccan lamb braise is layered — warm spices, slow-cooked richness, subtle sweetness.

So the wine needs:

• Enough structure for lamb

• Enough acidity for braise

• Enough spice tolerance

• Not too much tannin

• Not overly oaky

Let’s break it down properly.

Best Red Wine Pairings

Syrah (Northern Rhône or Cool-Climate)

This is your safest, most elegant match.

Why it works:

• Black pepper mirrors Moroccan spice

• Dark fruit supports lamb richness

• Moderate tannin doesn’t overpower

• Savory notes complement braised meat

Look for: Côte-Rôtie, Crozes-Hermitage, or a restrained Washington State Syrah.

Grenache-Based Blends (Southern Rhône / GSM)

Why it works:

• Red fruit brightness

• Soft tannins

• Herbal undertones

• Warm spice harmony

Look for: Châteauneuf-du-Pape, Côtes du Rhône, or a GSM blend.

Riedel Extreme Cabernet Glass

A proper red wine glass transforms the meal. Designed for structured varietals, this shape softens intensity while amplifying aromatics — ideal for Syrah, Grenache blends, or Cabernet served with slow-braised dishes.

Sides to Complete any Meal

A well-built main deserves equally thoughtful accompaniments. These side dishes focus on structure, flavor layering, and textures that round out the meal without competing for attention:

• Sweet Potato Spiral — layered rounds tender inside with lightly caramelized edges

• Potatoes Gratin — delicately sliced potatoes baked in cream - classic golden finish

• Mushroom Risotto — slow-cooked Arborio rice with deep mushroom flavor

• Cowboy Stuffing — hearty, savory stuffing with herbs, aromatics, and cornbread

Prepared individually or as a group, these sides bring warmth, balance, and substance to everything from seasonal gatherings to everyday dinners.

→ Browse Additional Side Dishes

Other Braising Recipes

• Coq au Vin

• Cider Braised Pork Shoulder

• Brisket with Firecracker Sauce

Learn more about the technique in our Braising Guide →