Spiced Lamb Shanks with Tzatziki (gf / Df) ✨ the Most Tender

• celkový čas: 3 hours 5 minutes

Ingredience

4 lamb shanks (about 3 lbs)

2 tbsp mustard of choice

1 tbsp smoked paprika

1 tbsp salt

1 tsp black pepper

1 tbsp cumin seeds

1 tbsp oregano

2 tsp aleppo pepper

2 tbsp olive oil

1 yellow onion, sliced thick

4 cloves garlic, peeled and whole

4 ½ oz tomato paste

32 oz beef bone broth

1 cinnamon stick

Tzatziki:

1 cup coconut yogurt or Greek yogurt

Half a large cucumber, grated with excess water squeezed out

2 cloves garlic, grated or pressed

2 tbsp fresh dill, roughly chopped

1 tbsp lemon juice

¼ tsp salt

Olive oil, for drizzling

Pokyny

Preheat oven to 325°F. Rub mustard evenly over lamb shanks then season with smoked paprika, salt, black pepper, aleppo pepper, oregano and cumin. Heat olive oil in a dutch oven and sear lamb shanks on all sides to render out as much fat as possible and crisp up the exterior of the meat. Remove lamb shanks and set aside.

Add onion and garlic to dutch oven and saute until onions are beginning to soften, about 5 minutes. Add in tomato paste and cook for two additional minutes until paste begins to brown in some areas. Deglaze with bone broth and scrape the bottom of the pan to release anything that has stuck. Return lamb shanks to your pan along with cinnamon stick and braise uncovered for three hours until meat is tender and falling off the bone.

To make tzatziki, combine ingredients in a small bowl and mix well.