Recipe courtesy of Amina Al-Saigh
Recipe courtesy of Amina Al-Saigh
Watch how to make this recipe.
Braised Lamb Shanks with Mint Chermoula
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- Level: Intermediate
- Total: 16 hr 35 min (includes dry-brining time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1103
- Total Fat
- 67 g
- Saturated Fat
- 23 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 64 g
- Cholesterol
- 199 mg
- Sodium
- 1071 mg
This lamb shank dish, inspired by how lamb is cooked in Iraq, is a centerpiece for lamb lovers. The shanks are dry brined overnight and braised with minimal ground spices, relying instead on the subtle aroma of whole spices infusing the lamb as it braises to fall-apart tender results. This method adds aromatic warmth without overpowering the meat. It’s served over fragrant rice cooked in the lamb’s braising juices and finished with a zingy mint chermoula and crunchy toasted almonds.
- Level: Intermediate
- Total: 16 hr 35 min (includes dry-brining time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1103
- Total Fat
- 67 g
- Saturated Fat
- 23 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 64 g
- Cholesterol
- 199 mg
- Sodium
- 1071 mg
Ingredients
Lamb:
Rice:
Mint Chermoula:
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Directions
- For the lamb: Season the lamb shanks with 1 1/2 teaspoons of the salt. Place them on a wire rack and refrigerate, uncovered, for at least 12 hours and up to 24 hours.
- When ready to cook the lamb, preheat the oven to 350 degrees F.
- Add the olive oil to a medium Dutch oven over medium-high heat. Working in batches, sear the shanks on all sides until lightly golden, about 8 minutes per batch. Set aside on a plate.
- Add the onion and remaining 2 remaining teaspoons salt and cook until softened, 2 to 3 minutes. Add the peppercorns, garlic, cardamom pods, cinnamon stick and 4 cups water and bring to a simmer.
- Add the lamb back to the pot, cover and transfer to the oven. Braise the shanks, checking every hour to ensure there is at least 1 inch of liquid in the pot and adding more water if needed, until fall-apart tender, about 3 1/2 hours (see Cook’s Note). Transfer the lamb to a platter, cover with foil and keep warm.
- For the rice: Skim the fat off the cooking liquid, then strain it. Measure the lamb broth; if you have less than 4 cups, top it with enough water. Place the liquid in a medium saucepan and add the rice. Taste the liquid – it must taste salty; add ½ teaspoon salt if needed. Bring the rice to a simmer, then cover, reduce the heat to low and cook for 25 minutes.
- For the mint chermoula: Place the parsley, mint leaves, olive oil, lemon zest and juice, paprika, cumin, coriander, salt, cayenne and garlic in a food processor and process until finely chopped. Taste and adjust for salt.
- Serve the lamb shanks over the rice and top with the chermoula and toasted almonds.
Cook’s Note
The lamb shanks will need anywhere from 2 1/2 to 4 hours to braise; check the tenderness with a fork before you remove them from the oven.
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