INGREDIENTS:
4 lamb shanks (1.5–2 lbs / 700–900 g)
3 tbsp olive oil, 1 large onion (chopped), 6 garlic cloves (minced)
2 tsp rosemary, 2 tsp thyme, 1 tsp smoked paprika, ½ tsp chili flakes
Salt & pepper, 1 cup red wine, 2 cups stock, 2 tbsp tomato paste, 1 tbsp honey
1 lb baby potatoes (halved), 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, salt & pepper
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prepare the Filling
Preheat oven to 325°F (160°C). Season lamb with salt & pepper. Brown in olive oil, 4–5 min per side; set aside.
Sauté onion until soft, then garlic, herbs, paprika, and chili for 1–2 min. Stir in tomato paste for 1 min.
Deglaze with wine, reduce 3–4 min. Add stock & honey, return lamb, cover, and roast 2.5–3 hrs until tender.
Toss potatoes with oil, garlic powder, paprika, salt, and pepper. Roast at 400°F (200°C) for 25–30 min until golden, turning halfway.
Strain lamb liquid, simmer 5–10 min until thickened, and brush over lamb for glaze.
Serve lamb with roasted potatoes, drizzle extra glaze, and garnish with parsley.
Tips:
Add fresh chili to the glaze for heat.
Make a day ahead for richer flavor.
Pair with robust red wine like Cabernet Sauvignon or Syrah.and the cheese inside is melted.