Instructions
1. Preheat the Oven:
Set your oven to 325°F (160°C).
2. Sear the Lamb Shanks:
Heat 2 tablespoons olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Season lamb shanks with salt, pepper, and paprika.
Sear on all sides until browned (about 3–4 minutes per side). Remove and set aside.
3. Sauté Aromatics:
In the same pot, add remaining olive oil.
Cook chopped onions until soft and translucent (about 5 minutes).
Add minced garlic and cook another 1–2 minutes.
4. Deglaze the Pot:
Pour in the white wine and scrape up browned bits from the bottom.
Let it simmer for 2 minutes to reduce slightly.
5. Combine Flavors:
Stir in chicken or beef broth, lemon juice, lemon zest, oregano, and cumin.
6. Braise the Lamb:
Return lamb shanks to the pot, ensuring they’re partially submerged in the liquid.
Add rosemary sprigs if using.
Cover with a lid and transfer to the oven.
7. Cook Until Tender:
Braise for 2.5–3 hours, until meat is tender and falling off the bone.
Check occasionally and add more broth if needed.
8. Garnish and Serve:
Let the lamb rest for 10 minutes after removing from the oven.
Garnish with freshly chopped parsley.
Serve with rice, mashed potatoes, or crusty bread to soak up the flavorful juices.
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