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Braised lamb shanks served with spicy harissa sauce
Fall-off-the-bone lamb shanks in a spicy harissa glaze

Braised Lamb Shanks with Spicy Harissa Sauce

Author: Flavelo
Recipes Main Courses
Lamb shank is a cut that demands patience but rewards you with incredible flavor. Loaded with connective tissue, it requires slow braising in a moist environment to transform the tough collagen into meltingly tender gelatin. This process creates a rich, sticky sauce that coats the meat. The fiery heat of harissa (North African chili paste) perfectly balances the richness of the lamb.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Dutch Oven: Essential for stovetop-to-oven cooking.

Instructions

1 ✓

Preheat your oven to 320°F (160°C). Pat the lamb shanks completely dry with paper towels, then season generously with salt and pepper.

Tip: Wet meat steams instead of searing. A dry surface is crucial for a good crust.
2 ✓

Heat the oil in a heavy Dutch oven over medium-high heat. Sear the shanks until deeply browned on all sides. Remove and set aside.

Tip: Don't move the meat constantly! Let it develop a crust to maximize flavor (Maillard reaction).
3 ✓

In the rendered fat, sauté the chopped onions and garlic until softened. Add the spices and harissa paste, cooking for 1 minute until fragrant.

Tip: Blooming spices in fat releases their essential oils.
4 ✓

Pour in the broth and tomatoes. Bring to a boil and scrape up the browned bits from the bottom of the pot.

Tip: Deglazing is the most important step for a deep, flavorful sauce.
5 ✓

Return the shanks to the pot (bones sticking up if possible). Cover and transfer to the oven for 2.5 to 3 hours.

Tip: Low and slow cooking ensures the meat becomes tender without drying out.
6 ✓

Turn the shanks halfway through cooking. They are done when the meat is practically falling off the bone.

Tip: If the sauce is too thin at the end, remove the meat and reduce the liquid on the stovetop.

Recipe FAQ

Can I use a different cut of meat?
Yes, beef shanks are a great substitute for this slow-cooking method.
The sauce is too thin.
Remove the meat and boil the sauce on the stovetop over high heat for about 10 minutes to reduce and thicken it.

Ingredients

  • 4 piece Lamb Shanks (bone-in)
  • 2 tbsp Harissa Paste
  • 2 tbsp Olive Oil
  • 3 clove Garlic
  • 2 whole Onions (Yellow or Red)
  • 1 can (14.5 oz) Diced Tomatoes
  • 2 cup Beef or Lamb Broth
  • 1 tsp Ground Cumin
  • 1 stick Cinnamon
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 1 bunch Fresh Cilantro (for garnish)