Roasted Lamb Shanks | James Beard Foundation

Ingredients

• 4 to 6 cups canned, low-sodium beef broth
• 4 ounces ground lamb shoulder
• 1 teaspoon tomato paste
• 2 peppercorns
• 1 medium onion, diced (about 1 cup)
• 1 large carrot, diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 2 bay leaves
• 4 whole lamb shanks (about 1 1/2 pounds each)
• Salt and pepper to taste
• Vegetable oil to cover the bottom of a large skillet
• 1 cup molasses
• 1 cup soy sauce