Lebanese Slow-Braised Lamb with Apricots and Almonds
Tender lamb shanks slow-braised in a fragrant blend of Lebanese spices, simmered with sweet apricots and toasted almonds. Served alongside a simple fresh herb salad and warm flatbread, this dish offers a comforting and authentic taste of Lebanese cuisine perfect for a weeknight meal.
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Overview
This Lebanese slow-braised lamb features tender lamb shanks simmered for hours in a warming blend of traditional Lebanese spices, sweet dried apricots, and toasted almonds. The long braising process breaks down the meat's connective tissue, resulting in juicy, flavorful lamb that falls off the bone. Paired with a fresh herb salad and warm flatbread, it’s a soulful, home-style dish that brings together sweet, savory, and aromatic elements harmoniously.
Why you’ll love it
- Rich and tender: Slow braising ensures the lamb is incredibly tender and infused with complex spices.
- Balanced flavors: The sweetness from apricots pairs beautifully with savory lamb and crunchy almonds.
- Simple sides: A fresh herb salad and flatbread complement the dish without overpowering it.
- Perfect for all seasons: Comforting for cool evenings yet light enough with herbs for warmer days.
Ingredient notes
- Lamb shanks: Choose meaty, fresh lamb shanks with most excess fat trimmed for best texture and flavor.
- Lebanese spices: Ground cinnamon, allspice, cumin, and coriander create the aromatic base. These can be adjusted for taste.
- Dried apricots: Use good-quality dried apricots for natural sweetness; soak if very dry to soften before cooking.
- Almonds: Toast whole blanched almonds until golden for a nutty crunch in the finished dish.
Serving & storage
- Serve the lamb with plenty of the braising juices spooned over, alongside the fresh herb salad and warm flatbread.
- Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on the stove or in the oven, adding a splash of water or broth if needed to loosen the sauce.
- This dish freezes well for up to 2 months. Defrost overnight in the refrigerator before reheating.
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Chef tips
- Use a heavy, oven-safe pot with a tight-fitting lid to ensure even slow braising and moisture retention.
- To prevent the lamb from drying out, keep the meat partially submerged in liquid during cooking. Add a splash of stock or water if necessary.
- If you prefer, soak the dried apricots in warm water for 10 minutes before adding to the stew for a plumper texture.
- Adjust the seasoning at the end of cooking, adding salt and pepper to taste.
- Be cautious when reheating leftovers; gently warm to avoid drying out the meat.
Ingredients
- 4lamb shanks (about 1.2 kg total)
- 2 tbspolive oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 1 tspground cinnamon
- 1 tspground allspice
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspground black pepper
- 1 tspsalt, or to taste
- 400 gcrushed tomatoes (1 can)
- 500 mllamb or beef stock
- 150 gdried apricots, roughly chopped
- 100 gblanched almonds
- 1 tbsplemon juice
- a handfulfresh parsley, chopped
- a handfulfresh mint leaves, chopped
- 4flatbreads, warmed
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Equipment
- large heavy-bottomed pot or Dutch oven with lid
- frying pan
- wooden spoon
- knife
- chopping board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories650
- Protein45 g
- Carbs25 g
- Fat35 g
Step-by-step
Step 1
Preheat the oven to 160°C (320°F). Pat the lamb shanks dry with paper towels and season generously with salt and pepper.Step 2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and brown on all sides, about 8 minutes. Transfer the browned shanks to a plate.Step 3
Add the chopped onion to the pot and sauté over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.Step 4
Stir in the ground cinnamon, allspice, cumin, coriander, and black pepper. Cook the spices with the onion and garlic for 2 minutes to release their aroma.Step 5
Return the browned lamb shanks to the pot. Pour in the crushed tomatoes and lamb stock, making sure the meat is partially submerged. Bring the liquid to a gentle simmer.Step 6
Cover the pot and transfer it to the preheated oven. Cook slowly for 2 1/2 to 3 hours, turning the lamb shanks once halfway through, until the meat is very tender and easily pulls away from the bone.Step 7
While the lamb is cooking, toast the blanched almonds in a dry frying pan over medium heat until golden and fragrant, about 4 minutes. Set aside.Step 8
About 20 minutes before the lamb finishes cooking, stir in the chopped dried apricots. Return to the oven uncovered to finish cooking and allow the sauce to thicken slightly.Step 9
Once cooked, remove the lamb shanks from the oven and spoon some of the braising sauce and apricots over the top. Sprinkle with toasted almonds and fresh chopped parsley and mint. Drizzle with lemon juice to brighten the flavors.Step 10
Serve immediately with warm flatbread and a simple fresh herb salad on the side.
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