Name: Cinnamon and Clove Braised Lamb Shanks with Red Wine and Thyme
Total time: 152 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 4 lamb shanks; 500 ml red wine; 1 tbsp soy sauce; 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp thyme; 1 cup beef broth; 1 tbsp tomato paste; 1/2 tsp cinnamon; 1/4 tsp clove

A warm and spicy twist with cinnamon and clove, adding a rich, aromatic complexity.

Method

Add cinnamon and clove to the pot with the onion and garlic during sautéing.
Preheat oven to 180°C (350°F). Heat oil in a large oven-safe pot.
Brown lamb shanks on all sides. Remove and set aside.
Add onion and garlic to pot. Sauté until softened. Add soy sauce, thyme, and wine.
Return lamb shanks to pot. Add broth and tomato paste. Cover and bake for 2 hours until tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.