Slow-Braised Lebanese Lamb with Apricot Dumplings
A comforting slow-braised lamb dish inspired by traditional Lebanese flavors, paired with delicate apricot dumplings that soak up the rich, spiced sauce—perfect for a cozy weeknight meal highlighting seasonal produce and classic techniques.
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Overview
This slow-braised Lebanese lamb recipe combines tender, succulent lamb shanks with a fragrant, spiced sauce that melds cinnamon, allspice, and cumin. Accompanying the meat are soft apricot dumplings that absorb the rich flavors, lending a subtle sweetness and comforting texture to the dish. It’s an ideal meal for cooler evenings when you want something hearty yet elegant, showcasing the best of Lebanese cooking traditions.
Why you’ll love it
The long braising results in lamb that falls off the bone, infused with carefully balanced Middle Eastern spices. The apricot dumplings add a unique twist, incorporating seasonal fruit to brighten the savory sauce. This dish is perfect for making ahead, as flavors deepen over time, and reheats beautifully for weeknight dinners or entertaining guests.
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Ingredient notes
- Lamb shanks: Choose well-marbled shanks for rich flavor and tenderness.
- Spices: Ground cinnamon, allspice, cumin, and a touch of cayenne bring warmth and depth.
- Dried apricots: Finely chopped to incorporate into the dumpling dough, adding sweetness and moisture.
- Fresh herbs: Parsley and mint garnish for brightness and contrast.
Serving & storage
Serve the lamb and dumplings immediately, garnished with fresh herbs and a side of steamed greens or a light salad to balance the richness. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. When reheating, do so gently to preserve the dumplings' texture.
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Chef tips
- When browning lamb, do not overcrowd the pot to ensure a good caramelized crust develops.
- If the sauce reduces too much during braising, add a splash of stock or water to maintain moisture.
- For a gluten-free option, substitute all-purpose flour with chickpea flour or a gluten-free blend for the dumplings.
- Make sure the dumplings are cooked through by checking that they have puffed up and are tender inside before serving.
Ingredients
- 4 lamb shanks (about 1500 g total)lamb shanks, trimmed
- 2 tbsp olive oilolive oil
- 1 large onion, finely choppedonion
- 4 garlic cloves, mincedgarlic cloves
- 1 tsp ground cinnamonground cinnamon
- 1 tsp ground allspiceground allspice
- 1 tsp ground cuminground cumin
- ¼ tsp cayenne peppercayenne pepper
- 400 g canned chopped tomatoescanned chopped tomatoes
- 500 ml beef or lamb stockbeef or lamb stock
- Salt and freshly ground black pepper, to tastesalt and black pepper
- 150 g dried apricots, finely choppeddried apricots
- 200 g all-purpose flour, plus extra for dustingall-purpose flour
- 1 large eggegg
- 60 ml waterwater
- Pinch of saltsalt
- Fresh parsley and mint, chopped, for garnishfresh parsley and mint
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Equipment
- large ovenproof pot or Dutch oven
- mixing bowls
- whisk
- wooden spoon
- knife and chopping board
- measuring spoons and cups
- stove and oven
- slotted spoon
Nutrition per serving
- Calories650
- Protein45 g
- Carbs35 g
- Fat32 g
Step-by-step
Step 1
Preheat your oven to 150°C (300°F). Pat lamb shanks dry and season generously with salt and pepper.Step 2
Heat olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides until deeply golden, about 8 minutes. Transfer the shanks to a plate and set aside.Step 3
Lower heat to medium, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.Step 4
Stir in cinnamon, allspice, cumin, and cayenne pepper, cooking for 1 minute to release their aromas.Step 5
Add chopped tomatoes and stock, stirring to combine. Return the lamb shanks to the pot, ensuring they are submerged in liquid. Bring to a simmer.Step 6
Cover the pot and transfer to the preheated oven. Braise for 3 hours, turning the shanks halfway through, until the meat is tender and easily pulls away from the bone.Step 7
While the lamb bakes, prepare the apricot dumplings. In a bowl, whisk together flour and salt. Beat the egg with water, then gradually add to the flour, stirring to form a soft dough. Fold in finely chopped dried apricots.Step 8
Divide the dough into small balls, about 20 g (¾ oz) each, dusting with flour to prevent sticking.Step 9
About 30 minutes before lamb is done, gently drop the dumplings into the simmering sauce in the pot, cover, and bake until cooked through and fluffy, about 25–30 minutes.Step 10
Remove lamb shanks and dumplings carefully. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped fresh parsley and mint.
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