Braised Lamb Shanks with Moroccan Spiced Sweet Potatoes and Spinach

Ingredients

• 2 lamb shanks
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 cup vegetable broth
• 1/2 cup chopped tomatoes
• 1 medium sweet potato, peeled and diced
• 5 oz fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 325°F (160°C). Season lamb shanks with salt and pepper.
2. Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned, about 3-4 minutes per side. Remove shanks and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, cumin, coriander, turmeric, and cinnamon and cook for 1 minute more, stirring constantly.
4. Pour in vegetable broth and add chopped tomatoes. Bring to a simmer.
5. Return lamb shanks to the pot. Cover and braise in the preheated oven for 2.5 - 3 hours, or until the lamb is very tender.
6. About 30 minutes before the lamb is done, add the diced sweet potato to the pot. Cook until tender.
7. Stir in spinach during the last 5 minutes of cooking, until wilted.
8. Serve lamb shanks with the Moroccan spiced sweet potatoes and spinach. Garnish with fresh cilantro.