Pimenton Roasted Lamb Shanks with Potatoes
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 tablespoon smoked paprika (pimenton)
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 2 pounds of roasting potatoes, such as Rooster, peeled and cut into chunks
  • 2 cloves garlic, minced
  • About three pounds of pastured lamb shanks
  • 2 cups of water, plus more if needed
  1. Preheat the oven to 350 degrees. Stir together the smoked paprika, salt, and crushed red pepper in a small bowl.
  2. Use the olive oil to coat the bottom of a five-quart French oven with a tight lid. Add the potatoes in a layer on the bottom of the pot, then sprinkle half of the spice mixture over the top. Sprinkle the garlic over the top of the potatoes, and then arrange the lamb shanks to cover the potatoes. Sprinkle on the remaining spice mixture.
  3. Pour in two cups of water and roast for 2-3 hours, covered, or until the lamb shanks are very tender. Check the pot each hour to make sure the liquid is not completely gone--you want some reduced juices, but you do not want it to go dry and burn.
Recipe by Seasonal & Savory at http://www.seasonalandsavory.com/2012/12/an-albarino-wine-pairing-dinner.html