Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 lamb shanks with 1 teaspoon salt and 0.5 teaspoon black pepper, ensuring even coating.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat and sear the lamb shanks until deeply browned on all sides, then remove them from the pot and set aside.

3. 3

   Add 1 large chopped onion to the same pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 2 more minutes until fragrant.

4. 4

   Pour in 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom, then add 1 can (400g) crushed tomatoes, 2 cups water, 2 bay leaves, 1 cinnamon stick, and 6 allspice berries, bringing the mixture to a gentle simmer.

5. 5

   Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid, cover tightly with a lid, and braise in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is exquisitely tender and easily falls off the bone.

6. 6

   In a small bowl, whisk together 0.5 cup tahini, 0.25 cup fresh lemon juice, and 0.25 to 0.5 cup cold water until the sauce is smooth, creamy, and pourable, adjusting the amount of cold water for your desired consistency.

7. 7

   Carefully remove the tender lamb shanks from the braising liquid, discard the bay leaves, cinnamon stick, and allspice berries from the sauce, and serve the rich braising liquid alongside the tahini sauce.

8. 8

   Garnish the braised lamb shanks and their sauce generously with 0.25 cup chopped fresh parsley before serving.