Mutton Shank Kebab

Pat the mutton shanks dry with paper towels and season generously with salt and black pepper on all sides.

Dust the mutton shanks evenly with flour, coating all surfaces and shaking off excess.

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the mutton shanks until deeply browned on all sides, approximately 3-4 minutes per side, then remove and set aside.

Reduce heat to medium, add margarine to the same pot, then finely dice the onion, carrot, and celery and add to the pot.

Cook the vegetables, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.

Mince the garlic clove and add it to the pot along with the tomato paste, stirring continuously for 1-2 minutes to develop the flavors.

Return the seared mutton shanks to the pot, nestling them among the vegetables.

Add enough water to cover the shanks three-quarters of the way up, then strip the thyme leaves from the stem and add them to the pot with a pinch of salt and black pepper.

Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 50-60 minutes until the meat is tender and pulls easily from the bone.

Drain the small can of peas and stir them into the pot during the final 5 minutes of cooking to heat through.

Taste and adjust seasoning with salt and black pepper as needed before serving directly from the pot or plated individually with vegetables and sauce.