Lamb Shanks!

What better way to welcome fall…

The light fades, the air turns crisp, and the rains return. Fall. It feels so fresh. I’ve got a new lamb recipe that is the perfect match to welcome this cozy season…

Shanks are a cheaper cut. They can be tough. You don’t just throw them on the grill like a chop. They take time. But when you have a Saturday (or a crock pot before work!) to put the time in, they become some of the most flavorful dishes.

Morrocan Inspired, Braised Lamb Shanks

Ingredients:
Lamb shanks. 1/person. 4/whole lamb.
Fresh tomatoes! (Or frozen/canned if it’s later in the year. As many as you can fit in your pot.)
1 small can of tomato paste
3-4 fresh chopped carrots
3-4 cloves of garlic
Beef (or lamb?) broth
Spices (cumin, coriander, harissa, salt/pepper)
curry powder (shh!)
Other veggies you want to use up!

Directions:
1. Heat minced garlic in a big pot with a healthy amount of olive oil.
2. Use the seasoning blend to dry rub all lamb shanks.
3. Sear all sides of all the shanks in the pot. Then set aside.
4. Place the veggies, tomatoes, broth, and more spice (to taste) in the heated pot.
5. Boil down and add tomato paste.
6. Place seared shanks back in with the other ingredients.
7. Put lid on pot and bake in oven for 3-4 hours at 350 degrees.
8. Plate up and enjoy!

Note: This meal would work perfectly in a crock pot too. Before work or whatever, sear the shanks and prep the rest in the crocker. Then add the shanks and cook it on low all day while you’re at work.