Directions

1. Soak the lamb shanks in salted water for 30 minutes, then pat dry with a paper towel.
2. Season the shanks generously with salt, black pepper, smoked paprika, garlic powder, oregano, allspice, and a dash of nutmeg. Drizzle with olive oil and rub to coat evenly. Let rest for at least 30 minutes.
3. In an oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the onions and carrots and sauté for about 5 minutes until lightly caramelized. Remove and set aside on a plate.
4. In the same pot, sear the lamb shanks on all sides for 4–5 minutes, or until nicely browned and charred. Remove and set aside.
5. Deglaze the pan with 1 cup of broth, scraping up the flavorful browned bits from the bottom.
6. Return the onions and carrots to the pan.
7. Add the garlic, then season with a bit more salt, black pepper, smoked paprika, allspice, coriander, and cumin (about 1 teaspoon each). Stir well.
8. Place the seared lamb shanks back into the pot.
9. Add the cinnamon sticks, bay leaves, fresh thyme, and rosemary sprigs.
10. Pour in enough broth to cover the shanks halfway (about 3–4 cups).
11. Bring to a gentle simmer on the stovetop and cook uncovered for about 20 minutes.
12. Cover with a lid and transfer to the oven. Cook for 3 hours at 350°F.
13. Remove the lid and continue cooking for another hour, until the meat is tender and pulls away easily from the bone.
14. Serve the lamb shanks over a bed of yellow rice. Spoon the flavorful sauce and vegetables over the top and garnish with toasted pine nuts and fresh parsley. Enjoy with a side of Middle Eastern yogurt for the perfect finish.