Lamb Shanks Harissa

Estimated time: 3.5 hours.

What you need:

• Lamb Shanks (4, make sure it all can fit in your pot)
• Red onion (1)
• Carrots (same portion as the red onion)
• Minced Garlic (1 tablespoon)
• Olive oil
• Seasoning Mix (pre-mix all in a container)
  • Salt (to taste)
  • Cumin (1 tablespoon)
  • Smoked Paprika (1 tablespoon)
  • Coriander (1 tablespoon)
  • Nutmeg (a pinch)
  • Cayenne pepper (to taste)
• Worcestershire sauce (1 tablespoon)
• Red wine (1 cup)
• Harissa paste

Get to it:

• Dice the red onion in medium to large chunks. (It will cook for 3 hours, so if you go small it will dissolve very fast.)
• Dice the carrots. Carrot portion should be the same size as the onion portion.
• On a cast iron pot (oval works best for shanks), coat bottom with olive oil. Turn on low heat (2 on electrical).
• Drop the onions, carrots, and garlic. Cover the pot completely.
• Season the shanks while the vegetables warm up. Coat with the seasoning mix.
• Add shanks to the pot, on top of the vegetables. Close tight. Cook for 60 minutes on very low.
• After first hour, add the wine and the Worcestershire sauce. Add the Harissa paste too, all over the shanks (or to taste). Turn the shanks, making sure both sides cook evenly. Close lid, cook for another 60 minutes.
• After 2 hours, reduce heat to minimum (1 or "low" in electrical). Close lid and cook for another 60 minutes.
• After 3 hours, turn heat off and leave the pot on the same spot for another 30 minutes, closed. Then enjoy it!