Slow-Cooked Lamb Shanks Haneeth
Yield
Serves 4-6
RECIPE Ingredients
- 4 West Country Lamb Hindshanks
- 4 green onions, roughly chopped
- 1 tablespoon cumin
- 1 tablespoon baharat spice blend
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon chicken bouillon powder
- 4 cloves garlic, peeled and smashed
- ⅓ cup freshly squeezed lemon juice
- ½ cup neutral oil
- 1 yellow onion, peeled and sliced
- 1½ cups water
- 2 cinnamon sticks
- 1 teaspoon cardamom pods
- 2 bay leaves
- 4 tablespoons unsalted butter
- Slivered almonds, for garnish (optional)
- Chopped parsley, for garnish (optional)
- Golden raisins, for garnish (optional)
Price
$26.99
- Sourced from Dorset, Cornwall, Devon, Gloucestershire, Somerset, and Wiltshire
- Raised by traditional methods, with full traceability
- Farm assured and Red Tractor certified for animal welfare
- PGI-certified, grass-fed, pasture-raised, with no confined feedlots
- All feeding on pasture, with animals free to roam
- No subtherapeutic antibiotics and no added hormones
- Premium English lamb from 35–42 lb. carcasses, hand butchered and fabricated
- Portion-controlled, chef-ready cuts crafted by expert butchers for consistent sizing
- Superior quality with a tender texture, short grain, and mild flavor
Recipe notes
This classic, slow-cooked Yemeni dish is flavorful, tender, and best of all, easy to make. The marinade is delightfully bright, with complex flavor from the combination of many spices. The dish is as perfect when cooked in the oven during the cold months as it is when cooked on a grill in the summer. Serve 1 shank per person, or shred the meat off the bones and serve family-style over a generous bed of rice on a large platter.
RECIPE Preparation
- To the bowl of a food processor, add green onions and pulse until a coarse paste is formed. Remove to a bowl and add smoked paprika, cumin, baharat, black pepper, salt, coriander, chicken bouillon powder, garlic cloves, lemon juice, and oil. Stir to mix well. Add marinade to a large zipper bag or non-reactive bowl. Add lamb shanks and turn each one to thoroughly coat in the marinade. Refrigerate overnight.
- When ready to cook, preheat oven or grill to 325 degrees F.
- Add water to a large Dutch oven, along with sliced onion, cinnamon sticks, bay leaves, and cardamom pods. Add lamb shanks in a single layer and place on the lid. Place in the oven and cook until the meat is fully tender and pulling away from the bones, about 3 hours.
- Remove lamb to platter and keep warm. Remove cinnamon sticks, bay leaves, and cardamom pods, and pour off all but about 4 tablespoons of the fat that has collected. Place the Dutch oven on the stove over medium-high heat or over direct flame if using a grill. Add about half to 1 cup of water into the pan, scraping up any browned bits. Cook, reducing, until saucy; stir in butter. Pour sauce over lamb before serving. Garnish with parsley, almonds, and golden raisins, if using.
- Serve with Middle Eastern-style yellow rice, basmati rice, or roasted potatoes.
Notes: If you cannot find baharat seasoning, you can make a basic mix using these ratios: 6 parts paprika, 4 parts black pepper, 4 parts cumin, 3 parts cinnamon, 3 parts clove, 3 parts coriander, 3 parts nutmeg, 1 part cardamom.
