This is one of Kelani’s favorite dishes. I have made some adjustments to the original recipe as I do not have the proper pots/pans.
4 lamb shanks
Flour, salt and spices for dipping the shanks in (I like the smoked red pepper flakes)
1/3 cup olive oil
3 tablespoons butter
6 cloves garlic, finely chopped
1 bunch of scallion, green onion chopped (including some of the green)
3 tomatoes cleaned and coarsely chopped
3 teaspoons oregano
3 tablespoons tomato paste
3 tablespoons red pepper paste
1 cup red wine
4 cups water (or lamb stock or beef stock)
2 carrots, diced
¼ cup coarsely chopped fresh Italian parsley
Heat oven to 375F, 190 C.
Dip the shanks in the flour mixture. Quickly fry them in the olive oil until lightly browned on all sides. Place shanks on a plate. Pour off excess oil and add the butter to the pan to melt. Cook garlic and scallions for about a minute stirring until soft but not browned. Add the tomatoes, tomato paste, green pepper paste, oregano, wine and water, I also add the leftover flour mixture but this is optional. Bring liquid to a boil.
Place lamb shanks in a 9 X 13 pan, pour the hot liquid over them. Cover tightly with foil and place in oven for 1 hour. After an hour, add the chopped carrots and cook for an additional 30 minutes.
Remove from oven add the parsley and serve. I like to use a bowl and put mashed potatoes or baked French fries in the bottom before placing meat and sauce.
