Spicy Braised Lamb Shanks

local_grocery_store Ingredients

• 4 lamb shanks (approx. 2 lbs)
• 1 onion, chopped
• 2 carrot, chopped
• 2 celery, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 28 oz canned tomatoes
• 2 cups chicken broth
• 1 cup red wine
• 2 bay leaves
• 1 tbsp thyme, chopped
• 1 tbsp oregano, chopped
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1/2 tsp cayenne pepper
• to taste salt
• to taste black pepper, freshly ground

restaurant_menu Method

1. 1.Preheat the oven to 325°F.
2. 2.Season the lamb shanks with salt and black pepper. Heat a large Dutch oven over medium-high heat and add a drizzle of oil. Sear the lamb shanks until browned on all sides, about 8 minutes total. Remove from the pot and set aside.
3. 3.Add the onion, carrot, celery, and garlic to the pot and sauté until softened, about 5 minutes. Add the tomato paste, canned tomatoes, chicken broth, red wine, bay leaves, thyme, oregano, cumin, coriander, cayenne pepper, and salt. Stir well to combine.
4. 4.Return the lamb shanks to the pot and spoon some of the sauce over them. Cover the pot and transfer to the oven. Braise until the lamb is tender and falling off the bone, about 3 hours.
5. 5.Remove the pot from the oven and let cool slightly. Skim off any excess fat from the surface of the sauce. Serve the lamb shanks with plenty of sauce and your favorite side dish.

lightbulb_outline Tips

• chevron_rightIf you can't find lamb shanks, you can use beef shanks or short ribs instead.
• chevron_rightMake sure to skim off any excess fat from the surface of the sauce before serving.