Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 3 minced garlic cloves
- 2 chopped yellow onions
- 1 c lamb stocks
- 2 tsp paprika
- 1 tsp ground cumin
- 1 1/2 tsp ground gingers
- 1/2 tsp crushed saffron strands
- sauté pans with lid
- salt and pepper to taste
- 3 tbsp extra-virgin olive oil
- 4 lamb shanks, each about 1/2 lbs
- Salt And Pepper To Taste
- 3 minced garlic cloves
- 1/2 tsp crushed saffron strands
- 1 1/2 tsp ground gingers
- 3 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 c lamb stocks
- 2 tsp paprika
- 2 chopped yellow onions
- sauté pans with lid
- 4 lamb shanks, each about 1/2 lbs
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Step 1
Sprinkle the lamb with salt and pepper to taste.
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Step 2
Warm the olive oil in a sauté pan over high heat.
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Step 3
Add the shanks and brown them on each side, about 8 to 10 minutes.
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Step 4
Add the onions, garlic, ginger, saffron, cumin, paprika and 1 c. stock.
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Step 5
Reduce the heat to low. Cover and simmer about 1 3/4 hours, until the lamb is tender when pierced with a fork.
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Step 6
Check the liquid level every 10 to 15 minutes while the shanks are simmering and add stock as necessary to keep the lamb half-covered at all times.
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Step 7
Transfer the shanks to serving plates and pour some pan juices over each of them.
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Step 8
Serve immediately.
