The ultimate main dish for your Passover seder. These lamb shanks are cooked in our smoky and spicy signature harissa with red wine and herbs. The result is succulent and rich lamb shank that falls right off the bone. Watch how to make this dish.6 bone-in lamb shanks 3-4 yellow onions, peeled cut into wedges 3 tablespoons New York Shuk Signature Harissa 1 cup dry red wine 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 teaspoon sweet paprika One bunch of cilantro or parsley Olive oil Salt pepper Preheat the oven to 325°F. Place a few sprigs of cilantro or parsley aside for garnish.
Season the lamb shanks with salt and pepper. Place 2 tablespoons of oil into a large and wide braising pot (5 quarts) or a roasting pan. Put it over a medium high heat flame on the stove and once the oil is hot place about 3 lamb shanks into the pot or as many as you can fit, and sear until golden brown on both sides, flipping in between, about 5-7 minutes per side. Remove the lamb shanks and repeat searing the remaining lamb shanks. Transfer the lamb shanks from the pot. Reduce the heat to medium and add the onions. Don’t mix the onions until the have browned on the bottom side, mix and cook until they have softened a bit. Add the coriander, cumin and paprika and mix — cook for 1 minute until fragrant. Add the harissa and mix — then add the red wine. Mix and scrap all the bits from the bottom of the pan. Reduce the wine by a half until the alcohol has cooked out. Add 2 cups of water.
Once the water is simmering add the seared lamb shanks back into the pan in one layer, you can nestle them between each other. If needed add more water to cover the lamb shanks 3/4 the way up. Use a ladle or spoon to baste the top of the lamb shanks with the sauce. Tuck the cilantro or parley in between the lamb, place a lid on the pot and braise the lamb in the oven for one hour. Transfer from the oven, flip the lamb pieces and continue braising for 45 more minutes to 1 hour or until the lamb is tender. Garnish of cilantro or parsley leaves before serving.
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