- Kitchen Knife: A versatile knife ideal for cutting meat and vegetables.
- Cutting Board: Provides a stable surface for cutting various ingredients safely.
- Meat Thermometer: Essential for ensuring the lamb is cooked to perfection, avoiding overcooking or undercooking.
- Strainer/Colander: Useful for draining any excess liquid from vegetables when making a sauce.
- Large Saucepan with Lid: Ideal for simmering the lamb shanks slowly to enhance flavor and tenderness.
- Wooden Spoon: Useful for stirring ingredients and moving them around during the cooking process.
- Heatproof Tongs: Helpful for safely flipping or transferring lamb shanks without direct hand contact with hot surfaces.
- Stove or Oven: The primary equipment needed for cooking the dish, whether in a stovetop pot or an oven-safe dish.
2 lemons
8 lamb shanks (foreshanks), about 12 ounces each
Salt and pepper, to taste
3 tablespoons olive oil
8 cloves of garlic, peeled
2 cinnamon sticks
1 can (28 ounces) peeled plum tomatoes, chopped, with juices
2 tablespoons each: tomato paste and honey
2 cups ruby port wine
1 cup beef broth
3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish)
2 bay leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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