Slow Braised Lamb Shanks

Oct 23

This is a little something I came up with because I absolutely love lamb and I was determined to make a recipe that will have all the lamb haters lamb lovers. My wife is very iffy when it comes to lamb and this won her over so I’m confident it will win you over too. This is a long recipe but a majority of it is waiting around so it’s perfect if you’re home and have a few hours before you’re ready for dinner.

Serves: 4

Time: 3.5 hours

Ingredients

3 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

0.25 cup tahini
2 tbsp water
2 tbsp lemon juice
Salt to taste

2 cups Basmati Rice
2 tbsp Avocado Oil
0.5 tsp Turmeric
Salt to taste

Instructions

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.

Next we make a tahini sauce by adding the tahini, water, lemon juice, and salt. Mix well and keep to the side. Then toast some almonds by heating a small pan on high heat for two minutes. Add two tbsp of avocado oil and the slivered almonds. Cook until they start to brown then turn off the heat. Toss a few times and let it sit in the pan for a couple minutes because the almonds will continue to toast. Then strain onto a paper towel.

For the rice, soak it 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 or until all the water is absorbed