- Serves 4
- |
- prep time: 15 minutes
- |
- cook time: 2 hours, 30 minutes
Ingredients:
- 4 lamb shanks
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 2 medium red onions, thinly sliced
- 1 Tbsp. finely chopped fresh ginger
- 4 cloves garlic, sliced
- 2 tsp. paprika
- ½ tsp. crushed red pepper flakes
- 1 jar Bertolli® Fire Roasted Tomato Sauce
- 2 Tbsp. lemon juice
- 1 Tbsp. honey
- 1 cinnamon stick
- 1 Tbsp. soy sauce
- 2 lbs. sweet potatoes, peeled and cut into 2 in.-thick slices
Directions:
1. Season lamb, if desired, with salt and pepper.
2. Heat Olive Oil in deep 12-inch skillet over medium-high heat and brown lamb, turning once, about 30 minutes. Remove lamb from skillet and set aside.
3. Add onions to same skillet and cook, stirring occasionally, 5 minutes or until lightly golden. Stir in ginger, garlic, paprika, red pepper flakes and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in remaining ingredients except potatoes and lamb. Return to a boil over high heat. Reduce heat to low, then return lamb to skillet. Simmer covered 1 hour.
4. Stir in potatoes and simmer covered an additional 1 hour or until potatoes and lamb are tender.
