4 cups chicken stock (enough to cover the lamb slightly)
3 stalks celery, chopped
1 tbsp smoked paprika
1 tsp ground cumin
3 bay leaves
½ tsp crushed red pepper flakes (optional)
1 cup fresh plum tomatoes, chopped
1 tbsp butter
1 tbsp all-purpose flour
1 tbsp red wine vinegar
1 large bunch fresh mint and thyme (for the gravy)
2 carrots, chopped
Salt and pepper (to taste)
Instructions:
For the Lamb:
Preheat the oven to 400°F (200°C).
Prepare the lamb by slashing the fat side with a sharp knife. Season the lamb with salt and pepper on all sides.
In a large pan, heat some olive oil over medium heat. Brown the lamb shanks on all sides until they are golden. Remove the lamb from the pan and set aside.
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