Slow-braised Paprika Lamb Shanks with Rustic Tomato Olive Sa

Ingredienti

4 lamb shanks

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 cups tomato passata

1 cup beef stock

1/2 cup black olives, sliced

2 tablespoons tomato paste

1 tablespoon smoked paprika

1 teaspoon sweet paprika

1 teaspoon dried oregano

1/2 teaspoon chili flakes

1 tablespoon honey

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper, to taste

1 tablespoon unsalted butter

Fresh parsley, chopped, for garnish

Lemon zest, for garnish

Istruzioni

Preheat oven to 325°F (163°C).

Pat the lamb shanks dry with paper towels and season generously with salt, pepper, smoked paprika, and sweet paprika.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 8-10 minutes total.

Remove and set aside.

In the same pot, add onion and cook until softened, about 4 minutes. Stir in garlic and cook for 1 minute until fragrant.

Add tomato paste, oregano, chili flakes, and honey. Stir well to coat the onions and develop flavor.

Pour in tomato passata, beef stock, and balsamic vinegar. Bring to a gentle simmer.

Return the lamb shanks to the pot along with the sliced black olives. Cover tightly with a lid.

Transfer to the oven and braise for 2 1/2 to 3 hours, or until the lamb is fork-tender and falling off the bone.

Remove the lid during the last 20 minutes to slightly thicken the sauce.

Stir in butter for extra richness and adjust seasoning if needed.

Garnish with fresh parsley and lemon zest before serving. Pair with creamy mashed potatoes, couscous, or crusty bread.

Prep Time: 20 minutes | Cooking Time: 3 hours |

Total Time: 3 hours 20 minutes