Spiced Lamb Shanks Recipe

Ingredients

• 2 tablespoons poultry seasoning
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ tablespoon curry powder
• ¼ teaspoon salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• 12 ounce lamb shanks
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 2 cups canned low-sodium chicken broth
• 15 ounce can medium-hot diced tomatoes with chiles
• 2 tablespoons apple cider vinegar
• 2 tablespoons agave syrup

1. To make the marinade, in a small bowl mix together the poultry seasoning, cumin, coriander, curry powder, salt, black pepper, and cayenne pepper. Add the oil and stir to make a paste. Rub the paste all over the shanks. Place the shanks in a large, heavy resealable plastic bag in a baking dish and refrigerate for at least 1 hour or overnight, turning occasionally.
2. Preheat the oven to 350˚F. Spray a medium Dutch oven with cooking oil spray. Heat the pan over high heat and sear the shanks until golden brown, about 4 minutes per side. Transfer to a plate. Add the onion and garlic and cook until caramelized, about 5 minutes. Add the chicken broth, tomatoes, vinegar, and agave syrup and bring to a boil. Turn off the heat and add the lamb shanks. Cover and bake in the oven for about 2 hours, or until tender.
3. Transfer the shanks to a platter. On the stovetop, bring the sauce to a boil over high heat and cook to reduce the liquid by half. Serve the sauce over the lamb shanks.
Slow-Cooker Lamb Shanks
4. Place the marinated lamb shanks, onion, and garlic in a 5-quart slow cooker. Pour in 1 (15-ounce) can of low-sodium chicken broth. Add the tomatoes, vinegar, and agave syrup. Cook on low for 8 to 10 hours, or until tender.