Braised Lamb Shanks

1: Preheat oven to 325°F.

2: Rub dijon evenly over lamb shanks then season with smoked paprika, salt, black pepper, aleppo pepper, oregano, and cumin.

3: Heat olive oil in a dutch oven and sear lamb shanks on all sides to render out fat and crisp up the exterior.

4: Remove lamb shanks and set aside.

5: Add onion and garlic to dutch oven and sauté until onions start to soften, about 2-3 minutes.

6: Add tomato paste and cook for two additional minutes until it begins to brown.

7: Deglaze with bone broth and scrape the bottom of the pan to release any stuck bits.

8: Return lamb shanks to the pan along with the cinnamon stick.

9: Braise uncovered for three hours until meat is tender and falling off the bone.