Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 lamb shanks with paper towels and season them generously with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.

2. 2

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

3. 3

   Add 2 chopped large onions to the same pot and sauté until softened, about 5 minutes, then add 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of allspice, stirring for 1 minute until fragrant.

4. 4

   Return the seared lamb shanks to the pot, then pour in 4 cups of chicken broth, 1 can (14.5 ounces) of diced tomatoes, 1 cinnamon stick, and 2 bay leaves, and mix in 1/4 cup of tamarind paste dissolved in 1/2 cup of hot water.

5. 5

   Bring the liquid to a simmer, then cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C) to braise for 2.5 to 3 hours, or until the lamb is fork-tender.

6. 6

   Carefully remove the lamb shanks from the sauce, shred the meat if desired, discard the cinnamon stick and bay leaves, adjust seasoning to taste, and garnish the dish with 1/4 cup of fresh chopped cilantro before serving.