Fall off the Bone Lamb Shanks
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Fall off the Bone Lamb Shanks
If you are a lamb fan this will really get your mouth watering. It is a fusion of soft couscous, crispy almonds and succulent meat.
Times
- Ready Time : 0 min
Servings
Ingredients
- Freshly ground black pepper to taste
- 4 lamb shanks (ask your butcher to knick each one in two places)
- 1 tablespoon cake flour
- little oil for frying
Sauce
- 1 large onion, peeled and chopped
- 1 X 14 oz can chopped and peeled tomatoes
- 3 celery sticks, chopped
- 4 cloves garlic, finely chopped
- 2 cups red wine or chicken stock
- Handful of fresh oreganum (chopped)
- 1 tsp sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 4 sprigs rosemary, needles removed
- 1 oz fresh parsley chopped
- 1/2 tsp salt to taste
Directions
1. Grind black pepper over the lamb shanks, then dust with flour/cornflour.
2. Heat the oil in a frying pan and brown shanks.
3. While browning, place all the sauce ingredients into a food processor and blend until smooth.
4. Remove shanks from pan and place into a roasting dish.
5. Preheat the oven to 160 deg C .
6. Pour the sauce into the same pan that you used to brown the shanks and bring to the boil. Remove from
the heat and pour over the shanks. Cover the dish with foil or a lid.
9. Roast in the oven for 1 1/2 hrs covered then uncover and roast for a further 1 ½ hours, basting every
30 minutes or so. If they aren’t getting brown and glazed, turn up the heat a little, but don’t let them dry
out. If you feel they are getting too dry, replace the lid or foil.
Serve with Almond Couscous.
About Sharon Lurie
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3 Responses to Fall off the Bone Lamb Shanks
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Meat , Dinner, Main , Purim, Rosh Hashanah, Shabbat , Moroccan, Persian , Gluten Free , Lamb ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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B”H We love lamb. and our butcher had beautiful lamb shanks on sale for $5.99 per pound (unbelievable)before Yontif, so I stocked up. Of couse I had to make your recipe, and. as always. everyone loved it. I used red wine and chicken stock and place my herbs in either an herb ball or cheesecloth for easy removal. Definitely fall off the bone delicious!
LOL, Mushi, “my butcher” also had a couple of lamb shanks he could spare for me (like 5 mins before the butchery closed for Yomtov)so I made the fall off the bone lamb shanks too! Would you believe while preparing them a friend skyped from London to say she was making them too!! I go to Shul and a friend says to me “my sister in Australia made your fall off the bone lambshanks for Yomtov!! Anybody in Israel make them???
B”H Great cooks, cook alike! LOL!