Slow Braised Lamb Shanks
The best lamb shanks you'll ever have... I guarantee it
This is a recipe I came up with trying to find the best way to make lamb shanks. I know from experience that slow cooking lamb shanks until they’re fall apart tender is my favorite way to have them and you need different textures and flavor profiles to compliment the soft texture and savory flavor of the meat. This is something anyone can do and you’ll impress even yourself with how easy it is and how good it comes out.
Serves: 4
Time: 3.5 hours
Ingredients
Lamb:
2 Lamb Shank
2 Yellow Onions
10 Garlic Cloves
1 small can Tomato Paste
2 Bay Leaves
5 Whole Cardamom
5 Whole Cloves
1 tsp whole black pepper
1 tsp whole white pepper
3 cups Water
0.25 cup Slivered Almonds
Tahini Sauce:
0.25 cup tahini
2 tbsp water
2 tbsp lemon juice
Salt to taste
Rice:
2 cups Basmati Rice
2 tbsp Avocado Oil
0.5 tsp Turmeric
Salt to taste
Instructions
Main:
Either finely chop or blend the yellow onions into a paste. Cover the lamb shanks in the onion and refrigerate over night. Remove the onions the next morning.
Get a large heavy bottom pot on high heat. Add a bit of avocado oil and sear the lamb shanks on all sides until nicely browned then keep to the side.
Add olive oil to the pot along with minced garlic and saute until fragrant. Add the tomato paste and mix well.
Add water, bay leaves, cardamom, black pepper, cloves, and salt. Mix well and bring to a simmer. Add the shanks back in, cover, and simmer for 3 hours.
Tahini Sauce:
Add the tahini, water, lemon juice, and salt. Mix well and keep to the side.
Rice:
Soak the rice in cold water for 20 minutes then drain and keep to the side.
Place a pot on high heat for 2 minutes, add avocado oil then drop in the rice and toast for 3-5 minute. Add the turmeric & salt and mix until all the rice is colored.
Add 4 cups of water, bring to a simmer, cover, and cook for 10 minutes