Smoked Paprika Red Pepper Lamb Shank Braise

Ingredients

• 2½ lbLamb Shank
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozCanned Chickpeas
• ½ cupCooking Wine
• 10 ozRed Bell Pepper
• 1 tspSmoked Paprika
• 2 tbspTomato Paste
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Canned Chickpeas, and prepare the Cooking Wine, Red Bell Pepper, Smoked Paprika, Tomato Paste.
2. Keep the raw Lamb Shank and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Lamb Shank with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Canned Chickpeas, Cooking Wine, Red Bell Pepper, Smoked Paprika, Tomato Paste, and Vegetable Broth. Cover and braise in the oven for about 180 minutes until fork-tender and the Lamb Shank reaches at least 145°F (62.8°C).
4. Transfer the Lamb Shank to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.