Recipe provided by | RUNNING TO THE KITCHEN
Servings: 4-6 Preparation time: 10 Minutes Cook time: 2 hours and 45 Minutes
INGREDIENTS
4 American lamb shanks
1 tablespoon olive oil
salt and pepper
2 tablespoons freshly chopped rosemary
1 tablespoon fresh thyme leaves
2 tablespoons tomato paste
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon peppercorns
1 bay leaf
1 large Granny smith apple, sliced
2 large shallots or 1 medium yellow onion, sliced
2 cups apple cider
1 cup broth of choice (beef, chicken, vegetable)
DIRECTIONS
Season the lamb generously with salt and pepper.
Combine rosemary, thyme, tomato paste, garlic, cinnamon and allspice in a small bowl. Stir together until a well combined paste forms.
Rub the paste liberally all over each lamb shank.
Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
Place lamb shanks in the pot once hot and brown on all sides.
Add the peppercorns, bay leaf, apple slices and shallots (or onions) to the pot.
Pour the apple cider and broth over top and gently stir.
Bring to a boil then cover the pot, reduce the heat to low and cook for 2.5 hours turning the shanks every 30 minutes or so while cooking. *Alternatively, you can cook in the oven at 325°F for the same time.
Notes
*Cooking inside the oven will result in a slightly more caramelized, thickened/reduced sauce (think lots of crispy bits) than the stove-top method. Either work wonderfully, it just depends on your preference for the dish.
