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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.













Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.

Preheat the oven to 325°F (165°C). Pat the lamb shanks thoroughly dry with paper towels, then season all over with the salt and black pepper.
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lamb shanks and sear, turning with tongs every 2–3 minutes, until deeply browned on all sides, about 10 minutes total. Transfer to a plate and repeat with the remaining 2 shanks. Set all 4 shanks aside.
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