Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering, then sear 2 lamb shanks until deeply browned on all sides, which will take about 10 minutes, then remove them from the pot and set aside.

2. 2

   To the same pot, add 1 large chopped onion, 2 medium chopped carrots, and 1 medium chopped red bell pepper, sautéing for 8 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 1 teaspoon of cumin powder, 1/2 teaspoon of annatto powder, and 1 teaspoon of salt, cooking for 1 minute until fragrant.

4. 4

   Deglaze the pot with 1 cup of dry red wine, scraping up any browned bits from the bottom, and let it simmer for 3 minutes to reduce slightly.

5. 5

   Return the seared lamb shanks to the pot, then add 400 grams of canned crushed tomatoes, 3 cups of beef broth, and 2 bay leaves, ensuring the lamb shanks are mostly submerged.

6. 6

   Bring the mixture to a gentle simmer, cover the pot tightly, then transfer it to a preheated oven at 160°C (325°F) and braise for 2 hours and 30 minutes to 3 hours, or until the lamb is fork-tender.

7. 7

   Carefully remove the pot from the oven, remove the lamb shanks, and skim any excess fat from the sauce.

8. 8

   Shred the lamb meat off the bones, discarding the bones, then return the shredded lamb to the sauce, stir in 1/4 cup of fresh chopped cilantro, and season with 1/2 teaspoon of black pepper or to taste before serving.