Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 6 minced garlic cloves, 2 sprigs finely chopped fresh rosemary, 2 sprigs finely chopped fresh thyme, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 2 teaspoons sea salt, and 1 teaspoon freshly ground black pepper with 4 tablespoons Spanish olive oil to create a fragrant herb rub.

2. 2

   Thoroughly coat each of the 4 large lamb shanks with the prepared herb rub, ensuring an even layer, then let them marinate at room temperature for at least 30 minutes while you prepare your fire.

3. 3

   Prepare a wood fire for roasting, allowing it to burn down to a good bed of embers, then place the seasoned lamb shanks on a roasting spit or grill grate over the medium-hot embers and begin fire-roasting.

4. 4

   While the lamb roasts, prepare the Romesco sauce by roasting 3 red bell peppers and 2 ripe plum tomatoes over the embers until softened and lightly charred, then peel and deseed the peppers and combine them with the tomatoes in a food processor along with 0.5 cup toasted blanched almonds, 1 slice toasted day-old bread, 2 tablespoons sherry vinegar, and 1 rehydrated, deseeded ñora pepper.

5. 5

   Puree the Romesco sauce ingredients until mostly smooth, adding 2 tablespoons of additional Spanish olive oil in a slow stream until the desired consistency is achieved, then season the sauce with 0.5 teaspoon sea salt and 0.25 teaspoon black pepper to taste.

6. 6

   Continue fire-roasting the 4 lamb shanks for approximately 2.5 to 3 hours, turning every 30-45 minutes, until the internal temperature reaches 85-90 degrees Celsius (185-195 degrees Fahrenheit) and the meat is falling off the bone.

7. 7

   Remove the fire-roasted lamb shanks from the heat, cover them loosely with foil, and allow them to rest for 15 minutes before serving with generous dollops of the homemade Romesco sauce.