Lebanese-Style Braised Lamb Shanks with Red Wine and Mushrooms

Method

1. Heat oil in a large pot over medium heat.
2. Sear lamb shanks on all sides until browned. Remove and set aside.
3. Add onion and garlic to the pot, sauté until softened.
4. Stir in tomato paste, then add lamb, wine, mushrooms, spices, and enough water to cover. Bring to a simmer.
5. Cover and cook on low heat for 2.5 hours, until lamb is tender.
6. Season with salt and pepper before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.