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Marinate Time
2 h
Prep Time
10 mins
Total Time
4 h


lamb shanks (4 lb./2 kg)
3/4 tsp
salt and pepper, divided
4 mL each
3 tbsp
olive oil, divided
45 mL
medium onions, diced
cloves garlic, sliced
2 tsp
ground cumin
10 mL
2 tsp
ground paprika
10 mL
1/2 tsp
ground cinnamon
2 mL
1 can
diced tomatoes
796 mL
1 cup
beef broth
250 mL
3/4 cup
pitted, halved green olives
175 mL
1/2 cup
chopped dried apricots
125 mL
2 tbsp
finely chopped fresh mint (optional)
30 mL


Step 1

Preheat oven to 325ºF (160ºC). Season lamb shanks with 1/2 tsp (2 mL) each salt and pepper. Heat half the oil in Dutch oven or large oven-proof saucepan over medium heat. Brown lamb shanks in batches, about 20 min., transfer to platter.

Step 2

Heat remaining oil in same pan. Cook onions and garlic until lightly golden and tender, about 6 min. Stir in cumin, paprika, cinnamon, remaining salt and pepper; cook 2 min. until fragrant. Pour in tomatoes and broth; bring to a boil. Add lamb shanks, olives and apricots to pan.

Step 3

Bake, covered, stirring occasionally, 3 to 3 1/2 hr. until meat is very tender. Remove meat from bone and return to pot. Sprinkle with mint before serving. Serve with couscous and lemon wedges.


To make an even heartier dish, stir in 1 can (540 mL) chickpeas in the last hr. of baking.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
30 g
Saturated Fat:
10 g
19 g
4 g
11 g
160 mg
51 g
830 mg
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