Slow-Braised Lamb Shank with Smoked Paprika and Saffron

Ingredients

• 2 large Lamb Shanks
• 4 cups Beef or Lamb Broth
• 2 tbsp Olive Oil
• 2 tbsp Smoked Paprika
• 1/4 tsp Saffron Threads
• 1 medium Yellow Onion
• 4 cloves Garlic
• 1 tsp Dried Thyme

Instructions

1. 1

   Pat the lamb shanks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the shanks on all sides until deeply browned, then remove and set aside.

2. 2

   Reduce heat to medium. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

3. 3

   Return the seared shanks to the pot. Sprinkle with smoked paprika and add the dried thyme. Pour in the broth until the shanks are mostly submerged. Stir in the saffron threads.

4. 4

   Bring the liquid to a gentle simmer. Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C). Braise for 180 minutes, or until the meat is fork-tender.

5. 5

   Remove from the oven and allow to rest for 10 minutes before serving. Serve the shanks over mashed potatoes or with crusty bread, spoon over the rich braising liquid.