Braised Lamb Shanks

Preheat oven to 300ºF.

In a large, oven-safe Dutch oven, heat olive oil over medium heat. Add lamb shanks and brown in batches, for about 3–5 minutes on each side. With a pair of tongs, remove lamb shanks and transfer them to a plate.

Add onions to Dutch oven. Saute for about 8 minutes or until tender and then add garlic. Cook for an additional minute. Add cinnamon sticks, bay leaf, brown sugar, chili powder, turmeric, cumin and caraway. Cook for 2–3 minute, stirring frequently. Season with a generous amount of salt and black pepper and then add tomatoes, chicken broth, potatoes and carrots. Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes and then remove from heat.

Add lamb shanks back to Dutch oven, cover and roast for 2 1/2 to 3 hours, or until meat is tender and falling off the bone. Remove cinnamon sticks and bay leaf. Serve warm, garnished with parsley. Enjoy!