Cava Braised Lamb Recipe

Cava braised lamb recipe brings the amazing taste of this popular Mediterranean restaurant right to my kitchen.

Cava is the right place to meet delicious recipes and when I entered the restaurant I find special and unique taste every time.

Cava is well known for their meaty and flavorful taste. I enjoyed many of their recipes and one of the most favorite creation of cava was its lamb shanks.

This cava braised lamb recipe is just not a simple lamb recipe – it’s flavorful, tender, perfectly slow cooked and aromatic until wonderfully tender. I tried it with cava rice bowl and it’s a perfect Mediterranean inspired recipe.

The combination creates a delicious dining experience. I like to enjoy this recipe every time and special occasion with my family and friends.

So I made this copycat cava braised lamb recipe at home and it exactly brings the same flavor right to the kitchen.

Now I can enjoy the restaurant flavor following some simple steps and instructions. The tender meat falls apart with just a fork, and the rich sauce has all those warm spices that make your mouth water.

What Are Braised Lamb Shanks?

Braised lamb shanks are pieces of lamb slow-cooked until super tender. The meat gets its flavor from spices, garlic, and herbs that mix during cooking.

Braising means searing the meat first, then cooking it gently with broth and other favorites like cinnamon and dates. This way, the lamb takes on all those deep, rich flavors and stays juicy.

Why You’ll LOVE This Braised Lamb Recipe

You’ll love this braised lamb recipe because it’s simple but full of rich flavor. I like how the spices soak into the meat while it cooks slowly. You get that soft, tender bite every time. The meat pulls apart so easily with just a fork.

You just season, sear, and let the pressure cooker do the work. The mix of cinnamon, dates, and beef stock gives it that sweet and savory flavor that’s just right.

If you love trying meals that feel fancy but are easy to make, this recipe is a must.

Cava Braised Lamb Ingredients

For the Lamb:

• 1 lb lamb shoulder – Cut into 6-inch chunks. Lamb shoulder has the perfect amount of fat to stay juicy during cooking. You can substitute with beef chuck roast if lamb is hard to find, but lamb gives the authentic Mediterranean flavor.
• 2 tbsp extra virgin olive oil – This helps the spices stick to the meat and adds Mediterranean flavor. Regular olive oil works too, but extra virgin tastes better.

For the Spice Mix:

• 1/2 tbsp coriander – Ground coriander seeds give a lemony, slightly sweet flavor. You can substitute with ground cilantro seeds if needed.
• 1 tsp cumin – This earthy spice is essential for Mediterranean flavor. Ground cumin works best, but you can grind whole cumin seeds yourself.
• 1/2 tsp fennel – Ground fennel adds a slight licorice taste that’s not too strong. If you don’t like fennel, you can skip it or use a pinch of ground anise.
• 1/2 tsp ground ginger – Fresh ginger flavor without the hassle of grating. Powdered ginger works perfectly here.
• 1/2 tsp chili flakes – Adds just a tiny bit of heat. Use less if you don’t like spicy food, or more if you want extra kick.
• Salt and fresh ground pepper – Season to taste. I use about 1 tsp salt and 1/2 tsp pepper.

For Cooking:

• 2 tbsp avocado oil – This oil has a high smoke point, perfect for searing meat. You can use vegetable oil or canola oil instead.
• 1 shallot – Chopped fine. Shallots are milder than onions and add great flavor. You can substitute with 1/4 cup chopped yellow onion.
• 2 cloves garlic – Minced fresh. Fresh garlic tastes much better than powder for this recipe.
• 1 tbsp tomato paste – This adds depth and richness to the sauce. Don’t skip this ingredient – it makes a big difference.
• 1 cup beef stock – Choose low-sodium if possible so you control the salt. Chicken stock works too, but beef stock tastes richer.
• 1 cinnamon stick – Whole cinnamon sticks give better flavor than powder. Break it in half so it fits in your pot.
• 1 bay leaf – Adds earthy flavor. Remove before serving.
• 4 dates – Chopped into small pieces. Medjool dates work best, but any soft dates are fine. These add natural sweetness.

Recommended Equipment

1. Pressure cooker or Instant Pot (6‑quart): Cooks lamb fast under steam pressure.
2. Sharp knife: Slices meat and veggies cleanly.
3. Two cutting boards: One for raw meat, one for produce to avoid cross‑contamination.
4. Medium mixing bowl: Holds lamb and spices for easy tossing.
5. Measuring spoons & cups: Ensures correct spice and liquid amounts.
6. Wooden spoon: Scrapes up browned bits and stirs safely.
7. Tongs: Flip lamb chunks without piercing them.

How to Make Cava Braised Lamb Recipe

Step 1 | Prepare the Lamb

First, cut the lamb shoulder into 6-inch chunks. Try to make them all about the same size so they cook evenly. Put the lamb pieces in a medium bowl. Add salt, fresh ground pepper, chili flakes, cumin, ground coriander, and fennel to the bowl.

Drizzle the extra virgin olive oil over everything. Use your hands to mix it all together until every piece of meat is coated with spices and oil. Cover the bowl with plastic wrap and let it sit in the fridge. The longer you marinate, the better it tastes. I try to do this overnight, but even 30 minutes helps.

Step 2 | Sear the Meat

Heat your pressure cooker on the sauté setting. Add the avocado oil and let it get hot. You’ll know it’s ready when the oil starts to shimmer.

Take the lamb out of the fridge and let it sit at room temperature for about 10 minutes. Add the lamb pieces to the hot oil in batches – don’t overcrowd the pot. Sear each piece for 1 to 1.5 minutes per side until they’re nicely browned all over. This step builds deep flavor, so don’t rush it. Once seared, remove the lamb and set it aside on a plate.

Step 3 | Cook the Vegetables

With the lamb removed, add a little more oil to the pot if needed. Add the chopped shallots and cook for about 2 minutes until they soften and release moisture.

This helps lift the flavorful brown bits stuck to the bottom – those are called fond, and they’re packed with flavor. After the shallots soften, stir in the minced garlic and tomato paste. Cook for another minute until the mixture turns a rich rust-like color.

Step 4 | Add Liquid and Seasonings

Pour in the beef stock and use a wooden spoon to scrape up all the remaining fond from the bottom of the pot. This prevents burning and adds flavor to the sauce.

Add the chopped dates, cinnamon stick, and bay leaf to the pot. Stir well. The mixture should be bubbling gently by now.

Step 5 | Pressure Cook

Return the seared lamb and any juices that collected on the plate back into the pot. Stir gently to mix. Secure the pressure cooker lid and set the valve to sealing. Pressure cook on high for 20 minutes. It will take about 10 minutes to come to pressure before the timer starts.

Step 6 | Natural Release and Serve

After the 20-minute cook time, let the pressure release naturally—this takes about 10 to 15 minutes and helps keep the meat tender.

Once the pressure has fully released, carefully open the lid. Remove the cinnamon stick and bay leaf. The lamb should be fork-tender and rich with flavor. Taste the sauce and adjust with salt or pepper if needed before serving.

Little Things That Make Big Flavor

• Marinate longer: Letting the lamb sit overnight in the spices makes it super flavorful.
• Don’t skip searing: Browning the lamb adds a rich taste you can’t get otherwise.
• Taste the sauce: Before serving, check if it needs a pinch more salt or pepper.
• Use fresh spices: Old spices can lose flavor, so check your pantry for fresh ones.
• Rest the meat: Let the lamb sit for 5 minutes after cooking to soak up the juices.
• Remove excess fat: Trim the lamb if it’s too fatty, but keep some for tenderness.

What To Serve with This braised lamb

When I crave a full meal, I build a bowl just like Cava. I scoop fluffy rice or quinoa into the bowl as the base, then pile on the tender braised lamb with plenty of that rich sauce.

Some days, I add roasted vegetables like carrots, eggplant, or zucchini, which soak up the sauce beautifully. Cava serves their braised lamb with a medley of Mediterranean toppings – think pickled onions, tzatziki, hummus, feta cheese, and fresh herbs.

Warm pita bread on the side is perfect for scooping up every last bit. These sides bring freshness and a little crunch to the dish, making every bite special and filling.

Store Leftover and Reheat Properly

If you have leftovers from your cava braised lamb recipe, don’t worry – it stores well! Let the lamb cool to room temperature, then put it in an airtight container. It stays fresh in the fridge for up to 3 days.

To reheat, warm it gently on the stove over low heat with a splash of beef stock to keep it moist. You can also microwave it in 30-second bursts, stirring in between.

For freezing, place the lamb in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight before reheating.

If the lamb smells sour, looks slimy, or has an off color, toss it – it’s gone bad.

Cava Braised Lamb Recipe FAQs

1. Can I use a slow cooker instead of a pressure cooker?

Yes, you can! Sear the lamb and cook the shallots, garlic, and tomato paste in a pan first. Then transfer everything to a slow cooker, add the stock, dates, cinnamon stick, bay leaf, and oregano. Cook on low for 6-8 hours or high for 3-4 hours.

2. How do I know when the lamb is done?

The lamb is done when it’s super tender and falls apart easily with a fork. In a pressure cooker, 20 minutes on high with a natural release does the trick. If you’re using a slow cooker, check after 6 hours on low.

3. Can I prep this recipe ahead of time?

Yes! You can marinate the lamb up to 2 days ahead. You can also sear the meat and prep all the vegetables the day before, then just assemble and cook when you’re ready.

4. How do I thicken the sauce?

Let the finished sauce boil gently without the lid to thicken. You can also smash a few dates or toss in a spoonful of tomato paste to make it more rich.

Making my own cava braised lamb recipe fills my home with great smells and even better flavors. It’s simple, it’s tasty, and it always makes my meals feel special.

Give this recipe a try you may find it becomes your favorite, too!