On a cold snowy day when it’s chaos to go out and have a meal, this is a treat!  Whether you are inviting a date to flaunt your culinary skills or cooking for someone you care, this dish is a winner. Braised lamb shanks slow cooked in a thick herb tomato wine gravy, which can be served as a stew to dip into with some hearty bread, or as I prefer with some gluten-free gnocchi. The consistency of this recipe is like a thicker stew. If you can’t find gnocchi or would like to replace it with something else, plain white rice would be a great option. Although this recipe takes a little while to cook, it’s worth the wait.  To be honest, it is not like you are using your eyeballs to cook this recipe, go do something else meanwhile. Whatever you do please don’t decide to take a nap!

Prep time: 15 mins and Cook time 1 hour 30 mins

INGREDIENTS

• Lamb shanks — 2, weighs 1.2 lbs.
• Onion diced— 1/2 a cup, chopped
• Garlic — 4 to 5 cloves, chopped
• Canned diced tomatoes — 1 can
• Thyme —1/2 teaspoon
• Dried bay leaf — 2
• Ground cumin — 1/2 teaspoon
• Ground coriander — 1/2 teaspoon
• Smoked paprika — 1/4 to 1 teaspoon, depends on how much heat you can tolerate
• Salt — 1/2 to 3/4 teaspoon, or to taste
• Avocado oil— 2 tablespoon
• Water — 2 cups
• Red wine — 1 cup
• Chives — 1 teaspoon, finely chopped (garnish)
• Pomegranate — 2 tablespoons (garnish)
• Gnocchi — 2 cups

DIRECTIONS

1. The first step would be to sear the lamb shanks. In a heavy bottom pan or Dutch oven heat the oil on medium heat. Sear the shanks until they develop a brown crust on both sides. This process should take about 4 minutes on each side, 8-minutes total.
2. Once the shanks are seared, transfer them onto a plate.
3. Then to the leftover oil add the chopped onion and bay leaves. Sauté until the onion turns translucent. This should take 3 to 4 minutes.
4. Add the thyme, ground cumin, ground coriander and smoked paprika. The spices should take another 2 to 3 minutes to bloom.
5. Now add the canned diced tomato and garlic, sauté for another 3 minutes.
6. Add wine, water and salt, then bring the mixture to a simmer. This usually takes 3 to 4 minutes.
7. Add the lamb shanks and cover the pan with the lid. Lower the flame (heat) to low and let it cook for an hour and a half. Check every 20 minutes or so.
   If for some reason you feel like the lamb is drying out, you may add some warm water.
8. When the lamb is cooked and fork tender, remove the shanks out of the gravy and transfer it into a pasta bowl or plate that you would like to serve it in.
   This is done so that you do not overcook the lamb.
9. To cook the gnocchi, follow the cooking instructions suggested on your packet or box. When the gnocchi are done, strain it and add it to the gravy and let it cook on low for 3 minutes.
10. Now pour the gnocchi and gravy over the shanks, garnish with some chives and pomegranate. 
    You can also use parsley or cilantro to garnish.

NOTES

• Red wine: You can skip the red wine if you would like. The wine used in this dish is Ménage a Trois, a blend of Zinfandel, Cabernet Sauvignon, Merlot. When using wine for cooking make sure to get a good quality wine. The rule is, if you can’t drink it, you can’t eat it.
• Lamb shanks: The lamb shanks used in the recipe are from an Icelandic lamb. You can replace shanks with beef or pork. The cook time though may vary.
• Gnocchi: The gnocchi used in this recipe is gluten free. For paleo gnocchi, Cappello’s would be a great option.

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