Recipe courtesy of Emily's Lebanese Deli
Recipe courtesy of Emily's Lebanese Deli
Lamb Shanks
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- Level: Intermediate
- Total: 3 hr
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1707
- Total Fat
- 107 g
- Saturated Fat
- 53 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 92 g
- Cholesterol
- 396 mg
- Sodium
- 1628 mg
- Level: Intermediate
- Total: 3 hr
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1707
- Total Fat
- 107 g
- Saturated Fat
- 53 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 92 g
- Cholesterol
- 396 mg
- Sodium
- 1628 mg
Ingredients
Lamb:
Rice:
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Directions
- For the lamb: Heat the oil in a large braising pan. Sear the lamb shanks on all sides; remove from the pan and set aside. Add the onions and minced garlic; fry until golden brown. Add the lemon juice, salt, tomato paste, tomato puree, black pepper, cinnamon, nutmeg, 4 whole cloves garlic and 4 quarts water and mix well. Add the lamb shanks back in; cover and boil until the lamb is tender, about 2 hours. Reduce the sauce and add the butter.
- For the rice: Melt the butter in a pan, then add the rice to the butter. Add the salt and 3 cups water. Boil until fully cooked.
- Plate a lamb shank over the rice, then cover with the reduced sauce and serve.
