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Heat oven to 350°F. Season lamb with salt and pepper. In a large pot or Dutch oven, heat oil over medium heat. Add lamb shanks and cook, turning until well browned on all sides, about 12 minutes total; remove lamb and reserve.
Add onions to the pot and cook, stirring occasionally until soft, 8 minutes. Add garlic, lemon wedges, cinnamon, ginger, cumin, cayenne and tomato paste and continue cooking, 2 minutes. Add chicken broth, molasses, brown sugar and the reserved lamb shanks; bring to a simmer and cover. Transfer pot to the oven and cook until lamb is very tender, about 2 hours and 45 minutes.
Remove lamb shanks and shred meat, discarding bones. Return meat to the pot and add beans. Serve stew sprinkled with pine nuts, golden raisins and chopped parsley.