Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 lamb shanks with the finely chopped flesh-discarded parts of 2 preserved lemons, 4 minced cloves of garlic, 1 teaspoon of dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of olive oil in a large bowl, ensuring the shanks are well coated, then marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

2. 2

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, then brown the marinated lamb shanks on all sides until deeply colored, about 4-5 minutes per side, before removing them from the pot and setting them aside.

3. 3

   Add 2 chopped large yellow onions to the same pot and sauté until softened, about 5-7 minutes, then stir in 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, and 1 teaspoon of sweet paprika, cooking for 1 minute until fragrant.

4. 4

   Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom, then add 2 cups of chicken broth, 1 can (400g) of crushed tomatoes, and 2 bay leaves, bringing the mixture to a simmer.

5. 5

   Return the browned lamb shanks to the pot, ensuring they are mostly submerged in the liquid, add 1 cup of pitted and halved green olives, then cover the pot and braise in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender.

6. 6

   Before serving, remove the bay leaves, taste and adjust seasoning as needed, then garnish the Slow-Braised Mediterranean Lamb Shanks with 1/4 cup of fresh chopped parsley.