Braised Lamb Shanks w Cumin, Paprika & Sweet Carrots

Feeds 4 - Prep 20 mins - Cooking time 2.5 hours

Pre-heat oven to 325F. The lovely thing about braised lamb dishes is they're so fast to prep. Let the oven do the heavy lifting. The easy-to-create flavours of this meal’ll blow your mind. 

- 4 lamb shanks
- 2 roughly chopped onions
- 2 garlic cloves, thinly sliced
- 2 Tbsps. tomato paste
- 3 cups of any stock (I used beef)
- 1 Tbsp. paprika
- 1 Tbsp. cumin
- 1 tsp chili flakes
- 2 Tbsps. of fresh thyme
- 1 Tbsp. of red wine vinegar 

- Carrots for 4 (approx. 6 to 8 large, sliced lengthwise)
- 1/4 cup honey

In an oven proof roasting pot brown off your shanks with a splash of oil on med/high heat (season w salt/pepper). Remove once browned. Add a little more oil to your pot (if required) & sweat off your onions & garlic. Just as onions begin to brown add your tomato paste & good pinch of salt. Stir for another 2 mins on med heat. Add shanks back in, add all spices, thyme & stock. Cover with lid & slide into 325F degree oven for 2.5 hours.

Check after 2 hours, remove from oven when fork tender. Set aside shanks & strain roasting juices. Reduce roasting juices in pan until they thicken up, add vinegar, season with salt/pepper to taste.

Jack oven up to 425. Peel carrots, drizzle with olive oil, honey & salt/pepper. Layout on parchment paper cover roasting tray and roast until golden… around 20 mins.

Plate shanks with reduced pan juices, sweet carrots and fresh cracked pepper. Crack your fav bottle of red. Enjoy.

Braised Lamb Shanks w Cumin, Paprika & Sweet Carrots by Chef Mike Ward