Tortilla Española with Lamb Shanks is a hearty twist on the traditional potato and onion Tortilla Española. First you braise lamb shanks in red wine, then you shred the savory meat into the omelet.

Ingredients 

For the lamb shanks

2 lamb shanks (about 2 pounds 3 ounces or 1 kg)

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 cups diced yellow onions

1 cup diced carrots

2⁄3 cup diced celery

¼ cup minced garlic

4 cups Spanish red wine, preferably Tempranillo

2 teaspoons cayenne

4 teaspoons smoked paprika

3 thyme sprigs

2 cups water, or enough to cover the meat

For the tortilla

1½ cups extra virgin olive oil, or as needed

5 medium Yukon gold potatoes, peeled and sliced

1⁄8 inch (3 mm) thick (about 1 pound 8 ounces

or 680 g)

2 cups minced yellow onions

8 eggs

1 teaspoon salt

¼ teaspoon freshly ground black pepper

Method 

1. Preheat the oven to 350°F (175°C). Season the lamb shanks with the salt and pepper. Heat the olive oil in a large heavy soup pot or Dutch oven over high heat. Add the lamb shanks and brown well on all sides, 5 to 7 minutes. Remove from the heat and transfer to a bowl. 

2. Return the pan to medium-high heat and add the onions, carrots, celery, and garlic. Cook, stirring often, until the vegetables caramelize, about 10 minutes. Add the wine to the hot pan and deglaze, stirring and scraping the bottom of the pan with a wooden spoon.

3. Return the lamb shanks to the pot, add the cayenne, paprika, thyme sprigs, and enough water to just cover the meat and bring to a simmer. 

4. Cover and place in the oven for 2 hours, or until the lamb is fork tender and falling away from the bone. Remove from the oven and allow the meat to cool in the liquid for 1 hour, or until cool enough to handle.

5. Remove the lamb shanks from the liquid and shred the meat, discarding all of the fat and sinew. Set the shredded meat aside. Strain the liquid. Use a gravy separator to remove the fat, or chill the broth and skim the fat off the surface. 

6. Return the broth to the pot, bring to a boil over high heat, and reduce by half, about 25 minutes. Set aside to use as a sauce. Keep the oven at 350°F (175°C).

7. Make the tortilla. Heat all but 2 tablespoons of the olive oil in a large heavy skillet over medium heat. Add the potatoes and onions and cook, stirring frequently, until they are tender, about 10 minutes. Remove the potatoes and onions from the oil.

8. Beat the eggs in a large bowl and season with salt and pepper. Add the potato-onion mixture and stir together. Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. When the oil is hot, add half the egg and potato mixture. 

9. Shake the pan, lifting the edges of the omelet with a spatula and tilting the pan so that egg runs underneath to set the omelet. Layer the shredded lamb over the egg mixture, then top with the remaining egg and potato mixture. 

10. Cook, shaking the pan gently, for 4 minutes, or until the bottom is browned. Place in the oven. Bake for 30 minutes, or until set. 

11. Slide the omelet onto a plate and flip back into the pan to brown the top for 3 minutes (or brown under the broiler). Remove from the heat and allow to cool for 30 minutes. 

12. Cut into 1½-inch (4 cm) squares, or into 8 wedges, and serve with ¼ cup of the sauce. Adapted from a recipe by Kevin Marquet

Tips 

The reduced broth from the lamb shanks serves as a delicious sauce for the omelet, which can be enjoyed as a tapa, cut into small squares, or as a first course, cut into wedges.