Braised Lamb Shanks with Peas Mint Rhubarb
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 lamb shanks (5 pounds total)
- 1/2 teaspoon cinnamon
- Kosher salt
- Freshly ground black pepper
- 1 Spanish onion, halved and thinly sliced
- 1 celery rib, sliced 1/4 inch thick
- 4 garlic cloves, thinly sliced
- 3 tablespoons date molasses (see Note) or pure maple syrup
- 2 medium rhubarb stalks (5 ounces), sliced 3/4 inch thick
- 1 cup frozen peas, thawed
- 1/4 cup finely chopped mint
- Steamed rice, for serving
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