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October 11, 2018

Apple Cider Braised American Lamb Shanks


Recipe Provided By
"Running to the Kitchen"
Prep Time

10 min

Cook Time

2 hrs 45 min

Total Time

2 hrs 55 min


4 to 6

Apple Cider Braised American Lamb Shanks in plate with fork


  • 4 American Lamb shanks
  • Salt and pepper, to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons freshly chopped rosemary
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon peppercorns
  • 2 large shallots or 1 medium yellow onion, sliced
  • 1 large Granny Smith apple, sliced
  • 1 bay leaf
  • 2 cups apple cider
  • 1 cup broth of choice (beef, chicken, vegetable)


Season American lamb generously with salt and pepper. 

In a small bowl, combine tomato paste, rosemary, thyme, cinnamon, allspice, and garlic; stir together until a well-combined paste forms. Rub paste liberally over each lamb shank. 

In a large pot or Dutch oven, heat oil over medium-high heat. Place lamb shanks in the pot once hot; brown on all sides. Add peppercorns, shallots, apple slices, and bay leaf. Pour cider and broth over top; gently stir. Bring to a boil; cover pot. Reduce heat to low; cook for 2-1/2 hours, turning shanks every 30 minutes or so while cooking. Alternatively, shanks can be cooked in the oven at 325 degrees F for the same amount of time. 

Note: Oven cooking will result in a slightly more caramelized, thickened/reduced sauce (think lots of crispy bits) than the stove-top method.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Apple Cider Braised American Lamb Shanks on plate with garnish
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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