Lamb - by DW

• 4 lamb shanks
• 1 tablespoon mustard seeds
• 2 tablespoons coriander seeds
• 2 1/2 tablespoons turmeric powder
• to taste salt
• to taste pepper
• 3/4 bottle merlot (or red wine of your choice)
• 1 box beef broth
• 1/2 cup dijon mustard
• 1/2 cup paprika
• 1 chopped onion
• 1/2 head garlic
• 1 cup olive oil
• 4 small peeled potatoes
• 1 tablespoon cumin seeds

1. Season lamb shanks by rubbing with paprika, dijon mustard, tumeric.
2. Cover and let sit for 20mins.
3. Choose a pot big enough to accomodate 6 lamb shanks.
4. Cast iron is ideal but any big thick pot will do.
5. Slowly addd lamb shank one by one to pot and let them fry until golden crisp.
6. Once lamb is golden brown, add wine, beef broth and potato.
7. Cover pot and let cook for 90 minutes or until most of the liquid is reduced.
8. Add salt and pepper to taste
9. Place in a large bowl and garnish with fresh mini tomatoes.
10. Serve with plain rice.

lamb shanks, mustard seeds, coriander seeds, turmeric powder, salt, pepper, merlot, beef broth, dijon mustard, paprika, onion, garlic, olive oil, potatoes, cumin seeds

Taken from cookpad.com/us/recipes/474396-lamb-by-dw (may not work)