Chilindron De Cordero (Lamb Shank Stew)

• 4 pieces lamb shanks
• 1 cup all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 4 cloves garlic cloves
• 4 pieces carrots
• 2 onions
• 1 piece bay leaf
• 1/4 bunch thyme
• 750 liter marsala wine or other
• 1 quart low sodium beef stock
• 3 tablespoons parsley
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon paprika
• 2 pieces bell pepper green and red
• 1/2 pound bacon or chorizo
• 2 pieces limes or sour orange

1. Sprinkle the lamb chunks liberally with salt pepper and lime juice cover and refrigerate 2 hours.
2. Drain the lamb (reserving the marinade) and pat it dry; on a large plate season flour with salt and pepper then dredge lamb pieces.
3. In a large heavy bottom pan, (medium heat) brown lamb well on all sides. transfer to plate when done.
4. in the same pan brown bacon or chorizo 3-4 minutes, add the onion, bell pepper, garlic, carrots, thyme, for another 2-3 minutes.
5. Stir in the parsley. Serve with white rice.

lamb shanks, flour, kosher salt, black pepper, olive oil, garlic, carrots, onions, bay leaf, thyme, marsala wine, beef stock, parsley, cumin seeds, paprika, bell pepper, bacon, sour orange

Taken from www.epicurious.com/recipes/member/views/chilindron-de-cordero-lamb-shank-stew-587bfe56662a112d66d6b5fd (may not work)