Tender, fall-off-the-bone lamb shanks, slow-cooked to perfection and glazed with a spicy hot honey sauce. This dish combines the rich flavors of lamb with the sweetness of honey and a kick of heat, resulting in a mouthwatering culinary experience that will delight your taste buds.
Ingredients:
4 lamb shanks
2 tablespoons olive oil
Salt and pepper to taste
1 onion, diced
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup chicken or beef broth
1/4 cup honey
2 tablespoons hot sauce (adjust to taste)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 165°C.
Season the lamb shanks generously with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the lamb shanks until browned on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
In the same pot, add diced onions and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
Stir in dried rosemary, thyme, paprika, and cayenne pepper. Cook for an additional 1-2 minutes.
Pour in chicken or beef broth, scraping up any browned bits from the bottom of the pot.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone.
In a small bowl, mix together honey and hot sauce to create the spicy hot honey glaze.
Remove the pot from the oven. Brush the lamb shanks with the spicy hot honey glaze.
Return the pot to the oven, uncovered, and broil for an additional 5-7 minutes, or until the glaze is caramelized and sticky.
Serve the lamb shanks hot, garnished with freshly chopped parsley.
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