Slow cooked lamb shanks

If you like lamb then you’ll love this dish! Slow cooked lamb shanks are cooked till they fall off the bone. Kabsa is the key spice in this recipe which is a traditional Saudi spice used often in their cooking. It is basically a blend of spices including cardamon, cloves, cinnamon, black lime and black pepper. When cooked it releases an incredible aroma. Serve it with your favorite rice recipe, a salad, and mango chutney. By the way don’t throw the bone away. Give it to a dog and you’ll have a friend forever!

Skill level: Intermediate

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Slow Cooked Lamb Shanks

2015-10-29 18:25:18

Serves 6

Velvet Edition: “Vintage” Recipe

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Prep Time

20 min

Cook Time

4 hr

Prep Time

20 min

Cook Time

4 hr

Ingredients

6 ( 1 pound each ) lamb shanks, washed and pat dried

Marinade

1 can (6 ounce) tomato paste
8 – 10 garlic cloves
1 cup vegetable oil
½ cup apple cider vinegar
2 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper
2 teaspoons Saudi Kabsa mixed spices or allspice
1 tablespoon pepper paste (optional yet recommended)
1 tablespoon flour

Instructions

Place the lamb shanks in a large cooking bag and add the marinade.
Make sure the lamb shanks are covered with the marinade.
Marinate in the refrigerator for a few hours or overnight.
While the meat is marinating, toss the bag once or twice.
Remove from the refrigerator and pace it in a foil lined baking pan.
Heat oven to 350˚.
Place the bag into a foil lined baking pan.
Open the bag and add the flour.
Bake for 4 hours or till fork tender. Toss bag sideways halfway through the cooking to ensure even baking.
Serve with Basmati pilaf and a salad of your choice