First, heat a generous splash of olive oil in a large, heavy pot over medium-high heat. Season the lamb shanks with salt and pepper, and once the oil is shimmering, add them to the pot. Brown them on all sides, about 3–4 minutes for each side. Browning adds a beautiful crust and deep flavor.

Remove the lamb and set it aside. In the same pot, add the chopped crimson onions and sauté until they’re translucent, about 5 minutes. This is where the magic begins! Follow up with the minced garlic and cook for an additional minute until fragrant.

Next, toss in your chopped smoked ancho peppers and fresh red peppers. Stir them around until they soften. Then sprinkle in the smoked paprika along with the bay leaves and thyme. Stir to coat everything in the spices.

Time to add the apple juice! Pour it into the pot, scraping the bottom to release all those flavorful bits stuck to the pan. This step enhances the sauce and packs in flavor.

Now add the diced tomatoes, beef broth, and sultanas. Stir to combine. It’s getting interesting, isn’t it? Return the lamb shanks to the pot, ensuring they’re immersed in the liquid. Bring it to a gentle simmer.

Cover the pot with a lid and let it simmer gently. You’re looking at about two to three hours of cook time, or until the meat is tender. Perfect time to relax with a glass of wine!

Once the meat is tender, serve it up with your favorite sides. Make sure to drizzle that savory sauce all over. Trust me, your guests (or you) will be incredibly happy.