Ingredients
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 small bunch parsley, chopped
- 1 small bunch cilantro, chopped
- 6 (8 ounce) lamb shanks (about 2 inches thick)
- 3 tablespoons olive oil
- 1 1/2 red onions, finely chopped
- Salt and pepper, to taste
- 1 1/2 tablespoons tomato paste
- Water, to almost cover
- 3 large ripe tomatoes, peeled, deseeded, and halved
- Fine granulated sugar
How to Make
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Step 1: In a small bowl combine the cinnamon, cumin, ginger, parsley, and cilantro. Spread over lamb and place in refrigerator for 3-4 hours.
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Step 2: Preheat oven to 325F.
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Step 3: Heat 2 tablespoons of oil in a heavy pan or flame-proof casserole. Add the onion, sprinkle with salt, and cook over low heat, stirring occasionally until browned and caramelized. Remove onions from the casserole and set aside.
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Step 4: Add about 1 tablespoon of oil to the pan and brown the lamb. Sprinkle any remaining spice mixture over the lamb.
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Step 5: Cover the lamb with the carmalized onions.
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Step 6: Blend a little water with the tomato paste and pour over the onions.Add enough water to almost cover.
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Step 7: Bring to a simmer, cover tightly, and cook in the oven for about 1 hour 40 minutes until the lamb is tender.
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Step 8: Put a tomato half, cut side down, on each lamb shank.
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Step 9: Check the seasoning and spicing of the cooking liquid, then baste the tomatoes. Sprinkle with fine sugar, cover and return to the oven for 20 minutes.
We hope you enjoy this recipe!
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