Middle Eastern Lamb Shanks With Rhubarb Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat olive oil in a large oven-safe pot over medium-high heat.
• STEP 4.Add the lamb shanks and sear them on all sides until browned.
• STEP 5.Remove the lamb shanks from the pot and set aside.
• STEP 6.In the same pot, add the onions, garlic, and spices (such as cumin, coriander, and cinnamon). Cook until the onions are softened and the spices are fragrant.
• STEP 7.Add the lamb shanks back to the pot and pour in the chicken broth and tomato paste.
• STEP 8.Cover the pot and transfer it to the preheated oven.
• STEP 9.Cook for about 2 hours, or until the lamb is tender and falling off the bone.
• STEP 10.While the lamb is cooking, prepare the rhubarb by cutting it into 1-inch pieces.
• STEP 11.After 2 hours, remove the pot from the oven and add the rhubarb to the pot.
• STEP 12.Cover the pot again and return it to the oven for an additional 30 minutes, or until the rhubarb is tender.
• STEP 13.Once cooked, remove the lamb shanks and rhubarb from the pot and set aside.
• STEP 14.Skim off any excess fat from the sauce and adjust the seasoning if needed.
• STEP 15.Serve the lamb shanks with the rhubarb and sauce, garnished with fresh herbs if desired.

Cooking Tips

• For extra flavor, marinate the lamb shanks in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 30 minutes of cooking.
• This dish pairs well with couscous, rice, or roasted vegetables.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb shanks and sauce in a pot over low heat until warmed through.
• Serve with fresh herbs and a squeeze of lemon juice for added freshness.