Ingredients
For the Lamb Shanks
4 lamb shanks
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
2 tbsp tomato paste
1 cup crushed tomatoes
2 cups beef or lamb broth
1 cup red wine (optional, can replace with more broth)
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme
2 bay leaves
1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1/2 tsp cumin
1/2 tsp cinnamon
For the Roasted Potatoes
1 kg potatoes, peeled and cut into chunks
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary or thyme
3 cloves garlic, crushed
Instructions
Season the lamb shanks with salt, pepper, paprika, cumin, and cinnamon.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides until well colored. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, broth, and red wine. Mix well.
Return lamb shanks to the pot. Add rosemary, thyme, and bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2½ to 3 hours, turning the shanks occasionally, until meat is very tender and falling off the bone.
While the lamb cooks, preheat oven to 200°C (400°F).
Toss potatoes with olive oil, salt, pepper, herbs, and garlic. Spread on a baking tray and roast for 35 to 45 minutes, turning once, until golden and crispy.
When lamb is done, remove shanks and keep warm. Simmer sauce uncovered for 10 to 15 minutes to thicken slightly.
Serve lamb shanks over roasted potatoes and spoon the rich sauce on top. Garnish with fresh herbs if desired.
This dish is rich, tender, and perfect for a family dinner or special occasion.