Ingredients Jump to Instructions ↓

  1. 6 Lamb shanks - (abt 1 lb ea)

  2. 2 tablespoons 30ml Ground cumin

  3. 1 tablespoon 15ml Salt

  4. 2 teaspoons 10ml Freshly-ground black pepper Flour - for dredging

  5. 3/4 cup 177ml Vegetable oil

  6. 2 Onions - cut 8 wedges each 3 Carrots, peeled - and cut 2" lengths

  7. 1 Garlic head, separate cloves - peel, halve lengthwz

  8. 2 Oregano, stems and leaves separated - leaves chopped

  9. 2 cups 474ml Dry white wine

  10. 2 tablespoons 30ml Tomato paste

  11. 2 1/2 Chicken stock

  12. 5 Bay leaves

  13. 3 Tomatoes - core, seed, dice (medium)

  14. 6 oz 170g Anejo cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess. Heat the oil in a large Dutch oven over medium-high heat until almost smoking. Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes. Remove and reserve. In the same oil, saute the onions and carrots until they begin to brown, about 6 minutes. Add the garlic and saute about 4 minutes longer. Remove with a slotted spoon, and then carefully pour off all the fat. Place the shanks back in the pan. Cover with the browned vegetables and the oregano stems and pour in the wine. Bring to a boil over high heat and reduce the liquid by half. Stir in the tomato paste, chicken stock and bay leaves, cover and bring to a boil. Transfer to the oven and bake 1 1/2 hours, or until tender. A fork plunged into the thickest part should slide out easily. Remove from the oven, lift out the meat and keep warm. Lift out the vegetables and discard. Skim and discard the fat from the stock in the pan. Bring to a boil over high heat. Stir in the tomatoes and oregano leaves and remove from the heat. To serve, in each soup bowl place a lamb shank. Top with the hot broth and sprinkle with the cheese. This recipe yields 6 servings.


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