Prep 0 mins
Cook 2 hrs 30 mins
Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Iraqi Rice (Timman) with or without using stock.
- 6 lamb shanks
- cold water
- 1 dried lime (noomi, loomi, 1 strip of lemon rind may be used)
- 1 large onion, finely chopped
- 1⁄4 cup olive oil
- 1 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
- 1⁄2 teaspoon turmeric
- 2 cups canned tomato puree (I always sweeten with 3/4 Tbls brown sugar)
- salt & pepper
- 1⁄4 cup raisins (optional, I recommend)
- 1 lemon, juice of (optional I think it just adds more to the flavor, which is good.)
- Rinse lamb shanks and place in a large pot with cold water to just cover the meat.
- Add the noomi or lemon rind and bring slowly to a boil, skimming as required.
- In another pan gently fry the onion in the olive oil until transparent.
- Then add the bahrat & turmeric and fry for a further one minute.
- Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.
- When lamb shank liquid is well skimmed and simmering, add the tomato mixture.
- Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon.
- Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).
I left out the sugar but followed the recipe exactly. This was sooo good. We eat quite a lot of lamb here in Iceland so i loved this method of cooking them. We had oven baked potatoes with it and sour cream. We did not have the sauce with it but i will make it next time. Made for Ramadan Tag Game 2009