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Serve with rice, couscous or orzo and a snappy green vegetable such as beans or sugar snap peas. If shanks are not available, you can make this with stewing lamb.

Servings: 6


1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon cayenne

3 tablespoons olive oil

4 lamb shanks

Salt and freshly ground pepper

1 cup chopped onion

½ cup chopped carrot

½ cup chopped celery

2 teaspoons chopped garlic

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 cup red wine

1 tablespoon balsamic vinegar

2½ cups beef or chicken stock, home-made or low-sodium

1 tablespoon tomato paste

1 bay leaf


Preheat oven to 300 F. Combine cumin, ginger, coriander, paprika, cinnamon and cayenne. Rub shanks with 2 teaspoons spice mixture.

Heat 2 tablespoons oil in skillet or Dutch oven on medium-high heat. Brown lamb shanks in batches on all sides, about 2 minutes per side. Season with salt and pepper. Reserve. Wipe out pan and add remaining oil. Reduce heat to medium.

Add onion, carrot, celery and garlic. Sauté until onion browns slightly, about 5 minutes. Add reserved spice mixture, rosemary and thyme and sauté for 30 seconds. Add red wine and bring to boil. Add balsamic, stock, tomato paste and bay leaf and bring to a boil. Return meat to pan.

Bake for 2 to 2½ hours or until meat is tender. Remove meat and reserve. Pour stock and vegetables into a food processor, discarding bay leaf. Place pan on stove over high heat and reduce until sauce lightly coats a spoon. Place the shanks on a baking sheet and bake at 400 F for 15 minutes. Return to pot.

When ready to use, simmer sauce and lamb together for 15 minutes or until reheated.