Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 450 degrees Fahrenheit, mimicking the high, dry heat of a tandoor oven, and combine 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dark brown sugar, 1 teaspoon dried mustard powder, 1 teaspoon black pepper, and 2 teaspoons kosher salt in a small bowl to create a flavorful American spice rub.

2. 2

   Pat the 4 lamb shanks dry with paper towels to ensure a crisp exterior, then generously rub the prepared spice mixture all over the shanks, pressing firmly so the seasoning adheres well to the meat.

3. 3

   Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pan over medium-high heat on the stovetop until shimmering, then sear the spiced lamb shanks on all sides until deeply browned, approximately 2-3 minutes per side.

4. 4

   Remove the seared lamb shanks from the Dutch oven, add 1 cup of beef broth to the pan, scraping up any browned bits from the bottom, and bring the liquid to a simmer.

5. 5

   Return the seared lamb shanks to the Dutch oven, ensuring they are slightly submerged in the broth, then cover tightly with a lid or aluminum foil.

6. 6

   Transfer the covered Dutch oven to the preheated 450-degree Fahrenheit oven and bake for 2 hours, then reduce the oven temperature to 300 degrees Fahrenheit and continue baking for another 1 to 1.5 hours, or until the lamb shanks are fall-off-the-bone tender.

7. 7

   Carefully remove the Dutch oven from the oven, allow the lamb shanks to rest in their juices for 15 minutes before serving, which helps redistribute moisture and ensures maximum tenderness.