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.
Fall off the Bone Lamb Shanks
Servings
4 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 or all-purpose flour
- Oil for frying
- 1 large onion peeled and chopped
- 1 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 oregano chopped
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 4 sprigs rosemary needles removed
- 1 ounce fresh parsley chopped
- ½ teaspoon salt to taste
Instructions
- 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 160C/350F. 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 1½ hrs covered then uncover and roast for a further 1½ 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.
Hi Netanya, I’m not sure if you can perhaps a place like Prime Butcher would know or be able put you in touch with an importer.
I don’t see why not. But I would use nice meaty ribs.
Recipe sounds divine…. now where can we buy kosher SA lamb, in the US?
SA Beef and lamb are much tastier.
Can you use beef ribs in lieu of lamb?
For our guys day out we do every month it was my turn to have it at my house and this dish went over so well! I never made this before and this site made it so fun to make.
B”H Great cooks, cook alike! LOL!
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 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!