Description
Braised Lamb Shanks: a must-have for Easter dinner!
Ingredients
- 3 Tablespoons Olive Oil
- 5 pounds Lamb Shanks (about 4-5 Shanks)
- 2 Yellow Onions, Chopped
- 5 cloves Garlic, Finely Minced
- 2 sticks Cinnamon
- 1 Bay Leaf
- 2 Tablespoons Brown Sugar
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Caraway
- Salt And Black Pepper
- 28 ounces, fluid Whole San Marzano Tomatoes, Drained
- 3 cups Chicken Broth
- 1-½ pound Yukon Gold Potatoes, Quartered
- 1 pound Carrots, Peeled And Cut Into 1-inch Pieces
- Fresh Parsley, For Garnish
Preparation
Preheat oven to 300ºF.
In a large, oven-safe Dutch oven, heat olive oil over medium heat. Add lamb shanks and brown in batches, for about 3–5 minutes on each side. With a pair of tongs, remove lamb shanks and transfer them to a plate.
Add onions to Dutch oven. Saute for about 8 minutes or until tender and then add garlic. Cook for an additional minute. Add cinnamon sticks, bay leaf, brown sugar, chili powder, turmeric, cumin and caraway. Cook for 2–3 minute, stirring frequently. Season with a generous amount of salt and black pepper and then add tomatoes, chicken broth, potatoes and carrots. Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes and then remove from heat.
Add lamb shanks back to Dutch oven, cover and roast for 2 1/2 to 3 hours, or until meat is tender and falling off the bone. Remove cinnamon sticks and bay leaf. Serve warm, garnished with parsley. Enjoy!
