Braised lamb shanks become especially inviting when the cooking liquid brings together beef broth, orange juice, and cinnamon. As the shanks cook, the sauce takes on richness from the browned meat and vegetables, while dried apricots add a soft, sweet-tart note.
This is a slow oven braise with a hands-on start and a mostly covered finish. Browning and careful attention to the sauce help build depth without crowding the pot or letting the cooking liquid lose its balance.
Build flavor before the braise
Patting the lamb shanks dry helps them brown in the hot olive oil. Work in batches so each piece has room in the Dutch oven; crowded meat tends to steam instead of developing the browned surfaces that give the sauce its savory foundation. Turn the shanks to brown several sides, then move them to a plate while you prepare the vegetables.
The chopped onion and carrots soften in the same pot, picking up browned bits left behind by the lamb. Stirring occasionally encourages even cooking. Garlic and tomato paste join next, adding an aromatic, savory base. Keep the vegetables moving as the tomato paste cooks so it blends into the pot rather than sticking in one spot.
Let the cooking liquid carry the seasoning
Beef broth gives the braising liquid a hearty backbone, and orange juice brings a brighter, fruity edge. Pour them into the pot and scrape up the browned bits; those bits are part of the sauce, so loosen them instead of leaving them stuck to the bottom. Bring the liquid to a simmer before returning the shanks.
A cinnamon stick and bay leaf season the liquid as it cooks. They add background warmth and aroma while leaving the lamb, vegetables, and fruit at the center of the dish. Keep the pot covered during the oven braise so the shanks cook in the flavorful liquid. The goal is very tender meat that pulls easily from the bone, not merely meat that has browned on the outside.
Add the apricots partway through
Dried apricots go into the pot after the shanks have begun braising. This timing gives them a chance to soften and take on the savory, spiced sauce without asking them to cook through the entire braise. They bring small pockets of fruitiness to a dish built around rich lamb and vegetables.
Once the shanks are tender, discard the cinnamon stick and bay leaf. Spoon off excess fat before serving, taking care to leave the sauce and apricots in the pot. If the sauce seems thinner than you prefer, move the shanks and apricots to a platter and simmer the sauce uncovered on the stovetop until it reaches the consistency you like.
Keep the shanks tender and the sauce balanced
The most useful cue is the texture of the meat: it should pull easily from the bone. If it still feels firm, continue braising until it reaches that point. Avoid rushing the covered oven cooking, since the shanks need time in the liquid to become tender.
Taste the sauce after removing the whole spices and spooning off excess fat. The broth, orange juice, browned bits, vegetables, and apricots all contribute to its character. A gentle reduction can concentrate it if desired; keep an eye on the pot as it simmers so it does not reduce beyond your preference.
Frequently Asked Questions
Why brown the lamb shanks in batches?
Browning in batches gives the shanks room to contact the hot pot and develop color on several sides. If the pot is crowded, the meat can steam instead. The browned surfaces and bits left in the pot help establish a deeper flavor for the vegetables and sauce.
When should I add the dried apricots?
Add the apricots partway through the oven braise, then cover the pot again. That gives them time to soften and absorb some of the cooking sauce while preserving their fruity character alongside the tender lamb.
How can I make the cooking sauce thicker?
After braising, transfer the lamb shanks and apricots to a platter. Simmer the sauce uncovered on the stovetop until it reduces to your liking, then spoon it over the shanks and fruit when serving.
Braised Lamb Shanks with Dried Apricots and Cinnamon
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes3
hours10
minutes650
kcal3
hours30
minutesLamb shanks braise in beef broth, orange juice, and cinnamon until tender, with dried apricots added partway through. Spoon the rich cooking sauce over each shank to serve.
Ingredients
4 lamb shanks, about 3½ to 4 lb total
1½ tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
1 large yellow onion, chopped
2 carrots, chopped
4 garlic cloves, minced
1 tbsp tomato paste
3 cups beef broth
½ cup orange juice
1 cinnamon stick
1 bay leaf
1 cup dried apricots
Directions
- Heat the oven to 325°F. Pat the lamb shanks dry and season them with the salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in two batches, brown the lamb shanks for 6 minutes per batch, turning to brown them on several sides. Transfer the shanks to a plate.
- Add the onion and carrots to the pot and cook for 7 minutes, stirring occasionally. Add the garlic and tomato paste and cook for 1 minute.
- Pour in the beef broth and orange juice, scraping up the browned bits from the bottom of the pot. Add the cinnamon stick and bay leaf, and bring the liquid to a simmer over medium-high heat for 5 minutes.
- Return the lamb shanks to the pot. Cover and braise in the oven for 95 minutes. Add the dried apricots, cover again, and braise for 70 minutes more, until the lamb is very tender and pulls easily from the bone.
- Discard the cinnamon stick and bay leaf. Spoon off excess fat from the sauce, then serve the shanks with the apricots and sauce.
Notes
- For a thicker sauce, transfer the shanks and apricots to a platter after braising and simmer the sauce uncovered on the stovetop until reduced to your liking.
