Ingredients

The following ingredients have 4 Servings
  • 1 Lamb Shank around 350gm to 400gm
  • 1 large onion cut into cubes
  • 2 carrots large dice
  • 3 garlic cloves cut in halves
  • ½ cube chicken bouillon
  • ¼ inch cinnamon stick
  • 4 whole cloves
  • 2 potatoes diced
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 ½ tablespoon olive oil
  • ½ teaspoon paprika
  • Pinch of salt
  • ¼ teaspoon black pepper
  • A drizzle of olive oil

Instruction

  • Preheat the oven to 374F/ 190C (it is considered medium-high heat). Keep the oven on for 15 minutes before using it.
  • In a 9” deep baking pan (Use a 12” baking pan if you want to add more vegetables), add the flour, oil, all the spices, tomato paste, and chicken bouillon.
  • Pour a cup of water and whisk for a minute.
  • Stick the cloves into the onion, add them to the pan with the potatoes, garlic, carrots, and 1/4 cinnamon stick.
  • Place the lamb shank over the vegetables. Pour another cup of water into the baking pan. Season the lamb shank with paprika, black pepper, and salt. Drizzle with olive oil.
  • Cover the baking pan with aluminum foil.
  • Cook the lamb shank for 1 hour and a half, let it simmer, and cook slowly. Uncover the pan and flip the lamb shank. Cover with the aluminum foil again and cook for another 1 hour and a half in the braising liquid.
  • Take out the lamb shank from the oven and keep it covered for 5 to 10 minutes. Gently, stir the vegetables in the pan.
  • Serve hot with mashed potato or rice and garnish with chopped parsley.