Lamb Shanks with Risoni

Name: Lamb Shanks with Risoni
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

This accidental dish turned into a complete meal! Tender lamb shanks with risoni pasta in a rich, flavourful sauce.

PREP TIME

15 minutes

COOK TIME

2-3 hours

SERVES

4-6

About this recipe

Lamb Shanks with Risoni is one of those recipes that came about entirely by accident, but it’s now a favourite in my kitchen. I had originally planned to slow-cook the lamb shanks, but a little mental blank had me adding way too much water. When the dish was ready, I found myself staring at a pot of incredibly flavourful juice. Instead of thickening it into a gravy, I turned to my pantry and found an open bag of risoni. The result? A complete meal that’s rich, comforting, and satisfying.

This dish combines fall-apart tender lamb shanks with perfectly cooked risoni, all infused with aromatic spices. It’s a meal that requires minimal effort but delivers maximum flavour, making it ideal for family dinners or even casual entertaining. If you enjoy recipes like my Slow-Cooked Lamb Shoulder Roast or Moroccan Lamb Shanks with Couscous, you’ll love this one-pot wonder.

Pair it with a simple side like my Sautéed Green Beans with Red Capsicum and Walnuts, finished with a drizzle of tahini sauce, for a truly delicious meal. This recipe is proof that even kitchen accidents can lead to something wonderful!

Ingredients

5 lamb shanks, cut into 2’s or 3’s (depends on size)
Salt, to season
2 tablespoon butter
1 tablespoon olive oil
2 onions, diced
4-5 cloves garlic, crushed
2 bay leaves
1 sprig fresh thyme
zest of 1 lemon
½ teaspoon ground cumin
1 teaspoon ground paprika
½ teaspoon ground coriander
1 can (400 grams) diced tomatoes
6 cups water
1 cup risoni (orzo)
Fresh parsley, chopped, for garnish

Notes from Rouba

You can ask your butcher to cut the lamb shanks into threes to make them easier to serve and cook more evenly.
The sauce may look watery at first, but the risoni will absorb it beautifully as it cooks.
You should be left with close to half of the liquid after baking—this becomes the perfect base for the risoni.
Fresh parsley adds a burst of colour and freshness—don’t skip it!
This dish is even better the next day, making it a great make-ahead meal.
Serve it straight from the pot with crusty bread or alongside a fresh green salad.

Method

Step 1. Prepare the Shanks and Aromatics

Preheat your oven to 180°C (350°F).

Season the lamb shanks generously with salt and pepper. Heat a large ovenproof dish or heavy-based pot over medium-high heat. Add the butter and olive oil, then brown the lamb shanks on all sides until golden. Add the diced onions and crushed garlic directly to the pot with the shanks, and sauté everything together for a few minutes until the onions have softened and are fragrant.

Step 2: Add Seasonings and Slow Cook

Stir in the bay leaves, thyme sprig, lemon zest, ground cumin, ground paprika, and ground coriander. Mix well to coat the lamb and onions in the spices. Pour in the canned tomatoes and water, making sure the shanks are fully submerged.

Cover the dish tightly with foil—leave no gaps—to trap in all the steam and flavour. Bake in the preheated oven for 2 to 2½ hours, until the lamb is tender.

Step 3: Rest the Shanks and Cook the Risoni

Carefully remove the dish from the oven. If you notice that most of the liquid has evaporated—don’t worry. Ovens vary, and this can happen. Simply top it up with some hot water until you have roughly half the amount of liquid you started with. Transfer the lamb shanks to a plate and cover them to rest. Place the pot with the cooking liquid on the stovetop over medium heat. Stir in 1 cup (no more) of risoni and cook uncovered for around 10 minutes, stirring occasionally, until the risoni is tender and the sauce has thickened.

Step 4. Finish and Serve

Return the lamb shanks to the dish—either whole or with the meat pulled off the bone. Stir gently to combine, then garnish with fresh parsley before serving warm.