Recipe & Photo Credit: The Mediterranean Dish
For Spice Mix
2 1/4 tsp garlic powder
1 tsp sweet Spanish paprika
1 tsp salt
1 tsp freshly ground black pepper
3/4 tsp ground nutmeg
6 Lamb Shanks
2 tbsp olive oil
1 medium brown onion, roughly chopped
2 celery ribs, chopped
3 large carrots, peeled and cut into large pieces
1 lb baby potatoes, scrubbed
2 cups dry red wine (don’t use expensive wine here)
3 cups low-sodium beef stock
2 x 400g can peeled tomatoes
2 cinnamon sticks
4 springs fresh thyme
2 springs fresh rosemary
1. Preheat the oven to 180 degrees C.
2. In a small bowl, add all the spice mix ingredients and mix to combine.
3. Pat the lamb shanks dry and season with the spice mix on all sides.
4. In a large Dutch oven pot, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl and return the pot to heat.
5. Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
6. Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
7. Cover the pot and transfer to the 180 degrees C -heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
8. While the lamb shanks are cooking, prepare rice or 2-3 cups of risoni pasta according to package instructions.
9. Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or risoni pasta. You might also like to prepare a side salad like our fattoush salad. Enjoy!