Xawaash Braised Lamb Shanks

If you’ve ever wondered what falling-off-the-bone tender lamb tastes like when it has been bathed in warm, aromatic Somali spices, then this Xawaash Braised Lamb Shanks recipe is about to become your new comfort food obsession. Xawaash (pronounced “ha-WAASH”) is Somalia’s secret weapon—a complex spice blend of cumin, coriander, cardamom, cinnamon, cloves, black pepper, and turmeric that transforms simple braised lamb into something extraordinarily fragrant and deeply satisfying.​

This is the kind of dish that makes your entire house smell like a spice market in Mogadishu. As the lamb shanks slowly braise in the oven, the meat becomes so tender it slides right off the bone, while the vegetables—potatoes, carrots, and tomatoes—soak up all those incredible flavors. The result is a one-pot masterpiece that is earthy, warming, and subtly spiced without being fiery. It’s soul food in the truest sense, the kind of meal that brings families together around the table.

Whether you’re already familiar with Somali cuisine or just discovering it for the first time, this dish will transport you. Serve it over fragrant basmati rice or with traditional Somali flatbread (anjero), and prepare for a flavor journey you won’t soon forget.

Let’s dive into this stunning East African classic.

Why You’ll Love This Recipe

• One-Pot Wonder: Everything cooks together in one Dutch oven or casserole dish. The lamb, vegetables, and spices meld beautifully, and cleanup is a breeze.​
• Fall-Apart Tender: Low and slow braising is the magic here. After 2.5 hours in the oven, the lamb practically melts off the bone, making every bite incredibly juicy and flavorful.​
• Aromatic Spice Blend: Xawaash is warming without being spicy-hot. It’s complex yet balanced, with notes of cinnamon, citrus from coriander, and earthiness from cumin and turmeric.​
• Perfect for Meal Prep: This dish actually tastes better the next day as the flavors continue to develop. Make it on Sunday and enjoy luxurious leftovers all week.
• Impressive but Easy: It looks and tastes like a restaurant dish, but the hands-on work is minimal. The oven does most of the heavy lifting.

Ingredients

Here’s everything you need to make these Xawaash Braised Lamb Shanks. I’ve included notes to help you source authentic ingredients.

Ingredient	Quantity	Notes
Lamb Shanks	4 shanks (2.5 lbs)	Look for meaty shanks with the bone intact. The bone marrow adds incredible flavor to the braising liquid.
Fine Sea Salt	2 tsp	For seasoning the meat before braising.
Black Pepper	1 tsp	Freshly ground is always best.
Olive Oil	2 tbsp	For browning the lamb and building flavor in the pot.
Xawaash Spice Blend	1/4 cup	You can buy pre-made or toast and grind your own (recipe below). Essential for authentic flavor​.
Onion	1 large	Chopped. Onions add sweetness and depth to the braising liquid.
Garlic	6 cloves	Minced. Fresh garlic is non-negotiable in Somali cooking​.
Fresh Ginger	1 tbsp	Grated or minced. Adds a warm, slightly spicy brightness.
Tomatoes	4 large (or 1 can)	Blended or crushed. Forms the base of the rich, savory sauce​.
Tomato Paste	3 tbsp	Concentrates the tomato flavor and thickens the sauce.
Potatoes	2-3 medium	Peeled and cut into chunks. They soak up the delicious braising liquid.
Carrots	2-3 large	Peeled and cut into chunks. Adds natural sweetness and color.
Fresh Cilantro	1/2 cup	Chopped. Stirred in at the end for a fresh, herbaceous finish​.
Turmeric	1 tsp	Adds golden color and earthy warmth.
Chicken or Beef Broth	2 cups	For braising. Keeps the meat moist and flavorful.

For Homemade Xawaash Spice Blend:

Ingredient	Quantity
Cumin seeds	1/2 cup
Coriander seeds	1/2 cup
Black peppercorns	2 tbsp
Cinnamon stick	2-inch piece
Cardamom seeds	1/2 tsp
Whole cloves	1 tsp
Ground turmeric	2 tbsp

Step-by-Step Instructions

1. Make the Xawaash (If Homemade)
Break the cinnamon stick into smaller pieces. In a dry skillet over medium heat, toast the cumin, coriander, black peppercorns, cardamom, and cloves for about 2 minutes, stirring constantly, until incredibly fragrant. Let cool slightly, then grind in a spice grinder or mortar and pestle until fine. Stir in the turmeric.​

• Storage Tip: Xawaash keeps in an airtight jar for up to 3 months. Make a big batch!

2. Season and Brown the Lamb
Preheat your oven to 325°F (165°C). Pat the lamb shanks completely dry with paper towels—this helps them brown properly. Season generously on all sides with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe casserole over medium-high heat. Brown the lamb shanks on all sides, about 3-4 minutes per side, until they develop a deep golden crust. Remove and set aside.​

3. Build the Flavor Base
In the same pot (don’t clean it!), add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant. Sprinkle in the Xawaash spice blend and turmeric, stirring constantly for about 30 seconds to bloom the spices.​

• Chef’s Tip: Don’t let the spices burn! Have your liquids ready to add immediately.

4. Add the Tomatoes
Pour in the blended tomatoes and tomato paste, stirring well to combine. Let this simmer for about 5 minutes, allowing the raw tomato flavor to cook out and the sauce to thicken slightly.​

5. Braise Low and Slow
Return the browned lamb shanks to the pot, nestling them into the tomato mixture. Pour in the broth—it should come about halfway up the shanks. Bring to a gentle simmer. Cover tightly with a lid or aluminum foil and transfer to the preheated oven. Braise for 2 hours.​

6. Add the Vegetables
After 2 hours, carefully remove the pot from the oven. Add the potato and carrot chunks, gently pushing them into the liquid around the lamb. Cover again and return to the oven for another 30-45 minutes, until the vegetables are tender and the lamb is falling off the bone.​

7. Finish and Serve
Remove from the oven. Stir in the fresh chopped cilantro. Taste the sauce and adjust salt if needed. Serve the lamb shanks over fluffy basmati rice or with Somali flatbread, spooning the rich sauce and vegetables over the top.

Tips for Success

• Don’t Skip the Browning: That golden crust on the lamb adds deep, caramelized flavor to the entire dish. Take your time with this step.
• Low and Slow is Key: Braising at a low temperature (325°F) ensures the collagen in the lamb breaks down slowly, resulting in that melt-in-your-mouth texture. Rushing at a higher temp will make the meat tough.
• Cut Veggies Large: Potatoes and carrots should be cut into generous chunks so they don’t turn to mush during the long cooking time. They should hold their shape but be fork-tender.
• Make It Ahead: This dish reheats beautifully. In fact, the flavors deepen overnight. Store in the fridge for up to 3 days and reheat gently on the stovetop.
• Toast Your Spices: If making homemade Xawaash, toasting the whole spices before grinding releases their essential oils and creates a much more aromatic blend.​

Variations & Substitutions

• Protein Swap: Not a lamb fan? This recipe works beautifully with goat meat (very traditional in Somali cuisine) or even bone-in beef short ribs.​
• Vegetarian Version: Use large chunks of eggplant, cauliflower, and chickpeas in place of the lamb. Reduce braising time to about 45 minutes.
• Extra Heat: Somali cuisine isn’t typically fiery, but if you love spice, add 1-2 teaspoons of green chili sauce or a chopped jalapeño with the vegetables.​
• Pressure Cooker: Short on time? You can make this in an Instant Pot. Brown the meat using the sauté function, then pressure cook on high for 45 minutes with a natural release.

What to Serve With It

• Basmati Rice (Bariis): The traditional pairing. Cook your rice with a pinch of Xawaash, cardamom, and turmeric for an authentic Somali touch.​
• Anjero (Somali Flatbread): A spongy, sourdough-like flatbread perfect for scooping up the rich sauce.
• Banana: This may sound surprising, but sliced ripe banana served alongside the lamb and rice is a classic Somali tradition. The sweetness balances the savory spices beautifully.​
• Simple Green Salad: A light salad with lemon vinaigrette helps cut through the richness of the lamb.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days. The flavors intensify as it sits.
• Freezer: This freezes wonderfully for up to 3 months. Freeze the meat and sauce together, then thaw in the fridge overnight before reheating.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat individual portions in the microwave on 50% power.

Nutrition Facts

Estimate per serving (based on 4 servings)

Nutrient	Amount
Calories	~520 kcal
Protein	42g
Carbohydrates	28g
Fat	26g
Fiber	5g
Sugar	8g
Sodium	720mg

Diet Suitability: Gluten-Free, Dairy-Free, High-Protein.

Common Mistakes to Avoid

1. Overcrowding the Pot: If your shanks are too tightly packed, they won’t brown properly and will steam instead. Use a large enough pot and brown in batches if needed.
2. Skipping the Simmering Step: Let that tomato sauce simmer for a few minutes before adding the liquid. This cooks out the raw acidity and concentrates the flavors.
3. Adding Potatoes Too Early: Potatoes break down if cooked too long in acidic tomato sauce. Wait until the last 30-45 minutes to add them.​
4. Not Enough Liquid: The lamb should be partially submerged. If your pot is too wide and shallow, the meat will dry out. Add more broth if needed.

FAQ

What is Xawaash?
Xawaash is a traditional Somali spice blend made from toasted and ground cumin, coriander, cardamom, cinnamon, cloves, black pepper, and turmeric. It’s used in most savory Somali dishes and has a warm, complex flavor.​

Where can I buy Xawaash?
You can find it at African or Middle Eastern grocery stores, or order it online. Alternatively, you can easily make it at home using the recipe above.

Can I use lamb shoulder instead of shanks?
Absolutely! Bone-in lamb shoulder works beautifully and will also become tender with slow braising. Adjust cooking time as needed—shoulder may cook slightly faster.

Is this dish spicy?
No, it’s aromatic and deeply flavorful but not hot-spicy. The heat comes from black pepper, which is mild. If you want heat, add fresh chilies or hot sauce at the end.​

What does the banana pairing taste like?
It might seem odd, but the cool, sweet banana provides a refreshing contrast to the rich, savory lamb. It’s a palate cleanser between bites, similar to how pickles are served with rich dishes in other cultures.​

Conclusion

There you have it—Xawaash Braised Lamb Shanks, a stunning introduction to Somali cuisine that will warm your soul and fill your kitchen with the most incredible aromas. It’s tender, deeply flavorful, and easier to make than you’d think.

I hope this recipe brings a taste of East Africa to your table! If you try it, I’d love to hear how it turned out. Did you serve it with rice or flatbread? Did you try the banana? Leave a comment below and rate the recipe!

If you loved this aromatic braised dish, try my Lemon Garlic Roast Chicken With Squash or Cranberry-Orange Chicken next for more North and East African flavor adventures!