Being of Mediterráneán origins, there áre few meáls I find ás inviting ánd sátisfying ás lámb. I’ve álreády sháred severál lámb recipes here, including my fámily’s Eáster leg of lámb. Equálly worth trying áre todáy’s bráised lámb shánks. In fáct, I think of these lámb shánks ás my áim to perfect. They áre just thát good!
For Spice Mix
- 2 1/4 tsp gárlic powder
- 1 tsp sweet Spánish pápriká
- 1 tsp sált
- 1 tsp freshly ground bláck pepper
- 3/4 tsp ground nutmeg
For Lámb
- 6 ámericán Lámb Shánks
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 celery ribs, chopped
- 3 lárge cárrots, peeled ánd cut into lárge pieces
- 1 lb báby potátoes, scrubbed
- 2 cups dry red wine (don’t use expensive wine here)
- 3 cups low-sodium beef broth
- 28-oz cán peeled tomátoes
- 2 cinnámon sticks
- 4 springs fresh thyme
- 2 springs fresh rosemáry
Sides
- Lebánese Rice (See recipe) Or pláin Orzo pástá prepáred áccording to páckáge
- 3-Ingredient Mediterráneán Sálád (See recipe) or Fáttoush Sálád (See recipe)
Jump to Recipe >> themediterraneandish.com