Ingredients - Serves 6 Portion
- 6 pcs Lamb shanks (salt & to season)
- 3 gr Ras El Hanout (to season the shanks)
- 50 ml Olive oil
- 150 gr Carrot (roughly diced)
- 150 gr Leek (roughly diced)
- 100 gr Onion (roughly diced)
- 50 gr Garlic (cloves)
- 200 gr Fresh tomatoes
- 5 gr Fresh turmeric
- 25 gr Fresh ginger
- 1 gr Sumac
- 2 gr Cardamom
- 5 gr Coriander seeds
- 2 l Lamb or chicken stock
- 2 gr Saffron
- 50 ml Rosewater
- 1 pc Cinnamon stick
- 1 Lemon (juice)
- 1 pcs Omani dried lime
- 100 gr Dried apricots
- 100 gr Premium dates
- 100 gr Prunes
- 50 ml Pomegranate molasses
- ½ bunch Coriander
- 50 gr Pine nuts
- And Couscous
Method
- Season the lamb shanks with salt and Ras al Hanout.
- Heat the olive oil and roast the shanks from all sides.
- Once the lamb shanks are golden brown remove them. Add the vegetables, then place the seasoned shanks back and add all the remaining ingredients except the dried fruit.
- Place in the oven and braise for about 2.5 hours at 200°C. After one hour add the dried fruit and dates. When the lamb shanks are starting to fall off the bone, remove them.
- Finish the sauce with pomegranate molasses, lemon juice, fresh coriander and roasted pine nuts.
- Serve with couscous.
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