Lamb Shanaks

Ingredient:

4 lamb shanks (about 6 pounds total)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon golden curry powder
1 teaspoon ground allspice
1/2 teaspoon paprika
3 cups frozen pearl onions (12 ounces), thawed
1 red bell pepper, seeded and chopped
3 cloves garlic, smashed 8 to 10 sprigs fresh thyme
1 scotch bonnet or habanero chile
4 cups chicken stock
1 pound red bliss or new potatoes, sliced in half
Chopped fresh cilantro leaves, for garnish

Directions:

Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butler, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spines, about 5 minutes. Stir everything together than add the shanks back In the pot. Add the chicken stock, cover and bring to a simmer.
Simmer, stirring occasionally, until the Iamb is tort tender, about 2 hours. Taste and season it needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more If making the day before, refrigerate and remove the film of let from the top before reheating.
Serve the lamb shanks over due and garnish with chopped cilantro.