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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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPreheat your oven to 150°C (300°F). Pat lamb shanks dry and season generously with salt and pepper.
- 08:00Heat 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.
- 06:00Lower 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.
- 01:00Stir in cinnamon, allspice, cumin, and cayenne pepper, cooking for 1 minute to release their aromas.
- No timer neededAdd chopped tomatoes and stock, stirring to combine. Return the lamb shanks to the pot, ensuring they are submerged in liquid. Bring to a simmer.
- 180:00Cover 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.
- No timer neededWhile 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.
- No timer neededDivide the dough into small balls, about 20 g (¾ oz) each, dusting with flour to prevent sticking.
- 25:00About 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.
- No timer neededRemove lamb shanks and dumplings carefully. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped fresh parsley and mint.
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.
Equipment check
- 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
Tags
Behind the dish.
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.
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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