Shanks of tender braised lamb

 

Ingredients

 

For the Lamb Shanks

• 4 large lamb shanks (halal-certified)
• 2 large onions, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 2 cups beef or lamb stock (halal)
• 1 cup red wine (optional, can substitute with additional stock)

Spice Blend

• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cinnamon stick
• 2 bay leaves

Garnish

• Fresh parsley, chopped
• Lemon zest
• Roasted pine nuts (optional)

Preparation Method

Preparing the Lamb Shanks

1. Pat lamb shanks dry with paper towels
2. Season generously with:
   • Salt
   • Black pepper
   • Ground cumin
   • Ground coriander
   • Smoked paprika

Browning Process

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven
2. Brown lamb shanks on all sides (5-7 minutes per side)
3. Remove shanks and set aside
4. In the same pot, add:
   • Chopped onions
   • Carrots
   • Celery
5. Sauté vegetables until softened (about 5 minutes)
6. Add minced garlic, cook for 1 minute

Braising

1. Add tomato paste, stir and cook for 2 minutes
2. Pour in stock (and wine if using)
3. Add:
   • Cinnamon stick
   • Bay leaves
4. Return lamb shanks to the pot
5. Bring to a gentle simmer
6. Cover and transfer to preheated oven at 325°F (160°C)
7. Cook for 2.5 to 3 hours
   • Meat should be falling off the bone
   • Turn shanks once halfway through cooking

Final Preparation

1. Remove from oven
2. Let rest for 15 minutes
3. Skim off any excess fat
4. Remove bay leaves and cinnamon stick
5. Reduce sauce on stovetop if desired

Serving Suggestions

• Serve over:
  • Creamy mashed potatoes
  • Saffron rice
  • Couscous
• Spoon reduced sauce over lamb
• Garnish with:
  • Fresh chopped parsley
  • Lemon zest
  • Toasted pine nuts

Halal Considerations

• Use only halal-certified lamb
• Ensure all ingredients are halal-approved
• Clean all cooking surfaces thoroughly
• Use separate utensils for meat preparation

Chef's Tips

• Choose lamb shanks with good marbling
• Low and slow cooking is key to tenderness
• Can be prepared a day ahead
• Tastes even better the next day

Cooking Variations

• Slow cooker method available
• Can substitute lamb with beef shanks
• Add root vegetables for more depth

Nutritional Information

• Serves: 4 people
• Preparation time: 30 minutes
• Cooking time: 3-3.5 hours
• Rich in protein and nutrients

Wine Pairing (Non-Alcoholic Alternative)

• Red grape juice
• Pomegranate juice
• Serve with sparkling water