This is my favorite winter meal. Lamb shanks are tender and comforting...traditional as a holiday meal..all in one pan...to be honest I just added veggies I had in the fridge and needed to use up so you can use any vegetables that you like. This is a variation of my other Lamb shank recipes...just a little different
Here's what you need:
4 Lamb Shanks...you can cut the ingredients in half and make 2 shanks
2 tablespoon olive oil
1/2 tablespoons Silan (date syrup) or honey
1 teaspoon Dijon mustard
1/2 juice of a fresh lemon
1/2 teaspoon black ground pepper
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Philadelphia Israeli spice or sweet paprika
1 cup of baby carrots or 2 handfuls
4 sprigs of green onions chopped
1 large onion cut into large pieces
1 sweet potato sliced thick
2-3 ripe tomatoes
3 cloves of garlic peeled
2-3 cups of water...use as much as needed to keep a sauce going
Here is what you do:
Pat dry the shanks and place in a deep pan. With a sharp knife make slits on each shank at the meatiest part.
In a bowl add olive oil, silan or honey, mustard and lemon juice and whisk together until smooth. Pour over meat and use a brush to even out the mix over the shanks.
Add chopped green onion and carrots, tomatoes, large onion, sweet potato and garlic in the pan, then add water. Bring to a boil and add salt, pepper, cumin and philadelphia spice or paprika. Brush on shanks to even the spices.
Heat oven to 350 degrees farenheight
Lower heat to low-medim and cook stovetop covered for at least 2 hours..longer if you can. Keep checking for the liquid that reduces and add water as needed so it does not dry out. Baste every 30 minutes with a large spoon. Keep the pan half filled with sauce.
Take cover off and place in oven for 30 minutes until browned.
Enjoy!
Video of preparation below
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