MEDITERRANEAN-STYLE WINE BRAISED LAMB SHANKS WITH VEGETABLES

Being of Mediterranean origins, there are few meals I find as inviting and satisfying as lamb.

I’ve already shared several lamb recipes here, including my family’s Easter leg of lamb. Equally worth trying are today’s braised lamb shanks. In fact, I think of these lamb shanks as my aim to perfect! They are just that good!

I am using sustainably-raised American lamb, which is generally more meaty and sweeter in flavor than imported lamb. It’s also fresher, having traveled up to 10,000 fewer miles and about 30 days less than imported lamb!

INGREDIENTS
For Spice Mix

• 2 1/4 tsp garlic powder
• 1 tsp sweet Spanish paprika
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 3/4 tsp ground nutmeg 

For Lamb

• 6 American Lamb Shanks
• 2 tbsp olive oil
• 1 medium yellow onion, roughly chopped
• 2 celery ribs, chopped
• 3 large carrots, peeled and cut into large pieces
• 1 lb baby potatoes, scrubbed
• 2 cups dry red wine (don’t use expensive wine here)
• 3 cups low-sodium beef broth
•  28-oz can peeled tomatoes
• 2 cinnamon sticks
• 4 springs fresh thyme
• 2 springs fresh rosemary

Sides

• Lebanese Rice (See recipe) Or plain Orzo pasta prepared according to package
• 3-Ingredient Mediterranean Salad (See recipe) or Fattoush Salad (See recipe)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a small bowl, add all the spice mix ingredients and mix to combine.
3. ..............................

for full recipes please see : www.themediterraneandish.com

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