Ingredients: 

• 4 lamb shanks
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 tbsp (OsoNri) spice blend
• 1 cup lamb broth or water
• 1 tbsp olive oil
• Optional: A pinch of smoky mix
• Fresh rosemary for garnish

Instructions:

1. Brown Shanks: In a heavy Dutch oven, heat olive oil over medium-high heat and brown the lamb shanks on all sides.
2. Sauté Aromatics: Add onion and garlic; cook until fragrant.
3. Simmer: Stir in the (OsoNri) blend, add broth and optional smoky mix, then cover and simmer on low heat for 2–2.5 hours until the meat is falling off the bone.
4. Finish: Garnish with fresh rosemary and serve with mashed potatoes or polenta.