GF Lamb Shanks

Slow cooking creates so much flavor and enables one to use tough cuts of meat to create one of a kind dishes as in this GF Lamb Shank.

Course dinner
Cuisine Braising, Lamb, Shank, slow cooking
Keyword braising, Lamb, shank, slow cooking
Prep Time 5 minutes
Cook Time 4 hours
Resting time 5 minutes
Total Time 4 hours 10 minutes
Servings 5 people
Author Feed Your Soul Too


  • 5 Whole Lamb Shanks
  • 1/4 Cup GF Flour
  • 2 Tbsp Olive Oil
  • 1 Medium Yellow Onion rough chop
  • 2 Stalks Celery Ribs rough chop
  • 3 Whole Carrots rough chop
  • 3 Cups Chicken Broth
  • 28 Ounces Diced Tomatoes
  • 2 Sprigs Fresh Rosemary
  • 1/2 Cup Red Wine
  • 1 Tbsp Turkish Oregano
  • 2 Tsp Smoked Sea Salt
  • 2 Tsp Black Pepper
  • 2 Tsp annato seeds
  • 2 Tsp Cardamon seeds
  • 2 Tsp Singapore Seasoning
  • 2 Tsp Cumin seeds
  • 2 Whole Bay leaves
  • 2 Tsp Ground cinnamon


  1. Pat the lamb shanks dry and season with salt and pepper on all sides.

    In a large Dutch oven pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8 mins or so). Remove the lamb shanks and set aside.  

    Next, add the onions, celery and carrots and rosemary.  Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine and scrape the bottom. Reduce the wine by half.

    Add the broth, tomatoes and remaining spices. Return lamb shanks back to the pot; press down to submerge. Boil for 3 plus hours.

    Serve the lamb shanks over orzo with roasted carrots.