Lamb - by DW Recipe

Name: Lamb - by DW
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season lamb shanks by rubbing with paprika, dijon mustard, tumeric.
2
Cover and let sit for 20mins.
3
Choose a pot big enough to accomodate 6 lamb shanks.
4
Cast iron is ideal but any big thick pot will do.
5
Slowly addd lamb shank one by one to pot and let them fry until golden crisp.
6
Once lamb is golden brown, add wine, beef broth and potato.
7
Cover pot and let cook for 90 minutes or until most of the liquid is reduced.
8
Add salt and pepper to taste
9
Place in a large bowl and garnish with fresh mini tomatoes.
10
Serve with plain rice.

1181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 lamb shanks, 1 tablespoon mustard seeds, 2 tablespoons coriander seeds, 2 1/2 tablespoons turmeric powder, and more.

Yes, Lamb - by DW falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb - by DW

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