Azuluna Pasture-Raised Braised Lamb Shanks

Rich, aromatic, and fall-off-the-bone tender — these braised lamb shanks are slow-cooked with warm spices, tomatoes, and green olives for a Mediterranean-inspired feast.

Serves: 3–4
Prep Time: 15 mins
Cook Time: 2 hrs 45 mins
Total Time: 3 hrs
Cuisine: Mediterranean

Ingredients

• 2 Azuluna Pasture-Raised Lamb Shanks
• Salt and black pepper
• 2 tablespoons avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 1/2 cups Azuluna Chicken Bone Broth
• 14 ounces canned diced tomatoes with juice
• 1 cup green olives, pitted
• 2 tablespoons lemon juice

Directions

• Season & Brown the Lamb. Season lamb shanks with salt and pepper. Heat avocado oil in a large heavy-bottomed pot over medium-high heat. Sear on all sides until browned, about 3 minutes per side. Remove and set aside.

• Sauté Aromatics. Reduce heat to medium. Add onion and garlic; sauté until translucent, about 5 minutes. Stir in cumin, coriander, cinnamon, and ginger; cook 1 minute until fragrant.

• Braise. Return lamb to the pot. Add chicken bone broth and diced tomatoes with juice. Bring to a simmer, cover, and reduce heat to low. Braise 2–2.5 hours until tender.

• Finish. Add olives and lemon juice. Simmer uncovered for 10 minutes. Adjust seasoning to taste.

Learn more about health benefits of pasture-raised lamb from the American Lamb Board, or explore the Mediterranean diet benefits from Harvard T.H. Chan School of Public Health.

Pro Tips

• Low & slow wins: Gentle simmering ensures the lamb becomes melt-in-your-mouth tender.
• Better next day: Flavors deepen if made a day ahead and reheated before serving.
• Serve with soak-ups: Mashed potatoes, couscous, or warm crusty bread soak up the flavorful sauce beautifully.

Want a quick refresher on perfect braising fundamentals (sear, deglaze, low-and-slow)? See The Kitchn: What Is Braising? How to Braise Meat and Vegetables.

Frequently Asked Questions

• Can I make this in a slow cooker? Yes — brown the lamb and aromatics first, then cook on low for 6–8 hours until tender.

• How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.

• Can I freeze braised lamb shanks? Yes — cool completely, store in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Love this dish? Discover more delicious lamb recipes or browse Azuluna Foods' full recipe collection for more meal inspiration.