Lamb shanks that are slowly simmered with garlic, tomato sauce, and sweet paprika.
Lamb Shanks may seem is too challenging to make it at home, but don’t be afraid to give it a try; braising lamb shanks is not hard.
The key with cooking lamb shanks is having the time to let them stew. It takes a bit of prep, and a lot of time in the oven, but otherwise they are simple to make and extremely delicious. A fantastic dish for company, as well as for family dinner.
2 meaty lamb shanks, about 1 pound each
Fresh-ground black pepper
2 Tbsp. Olive oil
1 onion, peeled and cut into large pieces
1 carrot, peeled and cut into large pieces
1 bay leaf
2 cups chicken broth
4 garlic cloves, finely chopped
2 tsp of mild curry powder (optional)
1 Tbsp. paprika
1 Tbsp. tomato paste
½ cup tomato sauce
1 Tbsp. chopped parsley
1Tbsp. chopped green onions
Preheat oven to 350°F.
Sprinkle lamb on all sides with salt and pepper.
Heat oil in cast iron pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes.
Remove them from the pot and set aside, add to the pot the onions, carrots and garlic, sauté for about 2 minutes.
Add bay leaf, curry powder, paprika, tomato paste, tomato sauce and chicken broth; Bring to boil, stirring continually (scrape up any brown bits from the bottom of the pan.)
Return lamb to pot, arranging in single layer. The liquid should come about halfway up the sides of the shanks. Bring to a boil. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours. Remove the cover for the last 20 minutes of cooking to brown the meat a little.
Arrange them on a big platter, sprinkle with green onions and parsley.