Lamb - by DW

Name: Lamb - by DW
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 lamb shanks; 1 tablespoon mustard seeds; 2 tablespoons coriander seeds; 2 1/2 tablespoons turmeric powder; to taste salt; to taste pepper; 3/4 bottle merlot (or red wine of your choice); 1 box beef broth; 1/2 cup dijon mustard; 1/2 cup paprika; 1 chopped onion; 1/2 head garlic; 1 cup olive oil; 4 small peeled potatoes; 1 tablespoon cumin seeds

DW @cook_4011676

Adds the perfect blend of flavors to compliment lamb. Also excellent taste for lamb lovers and those new to exploring lamb for the first time.

DW @cook_4011676

Adds the perfect blend of flavors to compliment lamb. Also excellent taste for lamb lovers and those new to exploring lamb for the first time.

Saved

Ingredients

120 mins

4 servings

4lamb shanks
1 tablespoonmustard seeds
2 tablespoonscoriander seeds
2 1/2 tablespoonsturmeric powder
to tastesalt
to tastepepper
3/4 bottlemerlot (or red wine of your choice)
1 boxbeef broth
1/2 cupdijon mustard
1/2 cuppaprika
1chopped onion
1/2 headgarlic
1 cupolive oil
4small peeled potatoes
1 tablespooncumin seeds

Saved

Steps

120 mins

1

Season lamb shanks by rubbing with paprika, dijon mustard, tumeric. Cover and let sit for 20mins.
2

Choose a pot big enough to accomodate 6 lamb shanks. Cast iron is ideal but any big thick pot will do.
Heat olive oil to medium heat. Add coriander seeds, mustard seeds, garlic, onion.
3

Slowly addd lamb shank one by one to pot and let them fry until golden crisp.
4

Once lamb is golden brown, add wine, beef broth and potato. Cover pot and let cook for 90 minutes or until most of the liquid is reduced. Add salt and pepper to taste
5

Place in a large bowl and garnish with fresh mini tomatoes. Serve with plain rice.