Provençal Braised Lamb Shanks

- 2 teaspoons paprika
- 1/2 teaspoon crushed dried rosemary or thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 lamb shanks (3 to 3 1/2 pounds, or 1.4 to 1.6 kg , total)
- 3/4 cup (90 g) all-purpose flour
- 1 tablespoon (14 ml) olive oil
- 2 cups (260 g) prechopped onion
- 2 tablespoons (20 g) preminced oil-packed garlic
- 1 bay leaf
- 1 cup (235 ml) dry white wine
- 1 cup (235 ml) low-sodium chicken broth
- 1 1/2 cups (375 g) refrigerated or jarred tomato marinara sauce
- Zest and juice of 1 lemon
- 1/3 cup (30 g) pitted and halved oil-cured black olives
Instructions:
Combine the paprika, rosemary or thyme, salt, and black pepper. Coat the lamb shanks all over with the spice mixture.
- Preheat the oven to 325ºF (170°C, or gas mark 3).
- Dredge the lamb in the flour (or sprinkle the flour all over the lamb) and pat off any excess.
- Heat the oil over medium heat in a Dutch oven or other large ovenproof pot. Add the lamb shanks (in batches, if necessary, to avoid crowding) and brown all over, 8 to 10 minutes.
- Remove to a plate.
- Discard all but 1 tablespoon (14 ml) fat from the pan. Add the onions and cook until golden, about 4 minutes. Add the garlic and bay leaf and cook 1 minute. Add the wine and simmer, scraping the pan bottom, until the liquid is reduced by about half.
- Add the broth, sauce, and lemon zest (reserve the lemon juice) and bring to a simmer. Return the lamb shanks to the pot and spoon some sauce over them. Cover and bake in the oven until the meat is fork tender, about 2 hours.
- Remove and discard the bay leaf and spoon off excess fat from the surface of the sauce. Stir in the lemon juice and olives. Serve the shanks with the sauce.