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Braised Lamb Shanks With Glazed Lemon and Orange Slices

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“From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh.”
2hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
  3. Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
  4. Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
  5. Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
  6. Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
  7. Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
  8. Serve over cooked pasta or bulgur.

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