|Photo: Lamb shanks with Middle Eastern flavours recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shanks with Middle Eastern flavours Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb shanks with Middle Eastern flavours.
Good things come to those who wait, so wind things down this winter with this rich, rewarding slow-cooked lamb.
To Prep 0:20
To Cook 2:30
1 tbs olive oil
6 lamb shanks (see note)
12 eschalots (see note)
8 cloves garlic, crushed
1 tsp ground cumin
1 cinnamon quill
4 star anise
1 orange, zest peeled into strips
2 tbs tomato paste
3 tbs pomegranate molasses (see note)
1L chicken stock
6 dried figs, halved
200g moghrabieh (see note) (pearl couscous)
30g natural almonds, roasted
1/2 red onion
50g pitted kalamata olives, halved
2 tbs coriander leaves
Preheat panggangan to 160C. Heat oil in a casserole over medium heat, then brown shanks, in 2 batches, for 5 minutes or until browned all over. Set aside.
Add eschalots, garlic, spices and orange zest, and stir for 5 minutes or until eschalots are lightly browned. Add tomato paste, pomegranate molasses, stock and figs. Return lamb to casserole, bring to the boil, then cover with a lid and transfer to oven. Cook for 2 hours or until meat pulls away from bone easily; the time will depend on the size of the shanks.
Half an hour before lamb is cooked, cook moghrabieh in a saucepan of boiling salted water for 15 minutes or until almost tender. Drain and keep warm.
Meanwhile, for orange salad, segment oranges and lemon (see note). Cut segments in half, place in a bowl, then squeeze over juice from membranes. Rinse onion under running water and squeeze dry. Add to bowl with olives and coriander, and toss to combine.
Skim off excess fat from shank cooking liquid, scatter with almonds, then serve shanks and liquid with moghrabieh and orange salad.
Ask your butcher for the hind shanks of the lamb, as these are meatier.
To peel the eschalots easily, place them in a bowl, cover with boiling water and stand for a few minutes. Drain and then peel.
Pomegranate molasses is available from delis.
Large pearl couscous, known as moghrabieh, is from selected delis.
To segment citrus, using a sharp knife, remove the pith from the citrus, then cut between the membrane and the flesh to release the segments.
MasterChef – July 2012 , Page 120
Recipe by Sophia Young & Jessica Brook