-
1
Preheat the oven to 350 degrees.
-
2
Wash the lamb and pat dry.
-
3
Sprinkle the shanks all over with the cumin, salt and pepper.
-
4
Roll the shanks in flour to coat well and pat off any excess.
-
5
Heat the oil in a large Dutch oven over medium-high heat until almost smoking.
-
6
Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes.
-
7
Remove and reserve.
-
8
In the same oil, saute the onions and carrots until they begin to brown, about 6 minutes.
-
9
Add the garlic and saute about 4 minutes longer.
-
10
Remove with a slotted spoon, and then carefully pour off all the fat.
-
11
Place the shanks back in the pan.
-
12
Cover with the browned vegetables and the oregano stems and pour in the wine.
-
13
Bring to a boil over high heat and reduce the liquid by half.
-
14
Stir in the tomato paste, chicken stock and bay leaves, cover and bring to a boil.
-
15
Transfer to the oven and bake 1 1/2 hours, or until tender.
-
16
A fork plunged into the thickest part should slide out easily.
-
17
Remove from the oven, lift out the meat and keep warm.
-
18
Lift out the vegetables and discard.
-
19
Skim and discard the fat from the stock in the pan.
-
20
Bring to a boil over high heat.
-
21
Stir in the tomatoes and oregano leaves and remove from the heat.
-
22
To serve, in each soup bowl place a lamb shank.
-
23
Top with the hot broth and sprinkle with the cheese.
