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    You are in: Home / Recipes / Middle Eastern-Style Lamb Shanks Recipe
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    Middle Eastern-Style Lamb Shanks

    Middle Eastern-Style Lamb Shanks. Photo by Favoo

    1/4 Photos of Middle Eastern-Style Lamb Shanks

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    10 mins

    1 hr 45 mins

    JustJanS's Note:

    I love lamb shanks any old how. This is especially nice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the shanks and cook, turning for 5 minutes or until brown. Remove to a plate.
    2. 2
      Add the onion and garlic, and cook gently for about 5 minutes or until soft.
    3. 3
      Add the spices and cook, stirring, for about 30 seconds.
    4. 4
      Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.
    5. 5
      Reduce the heat to a medium-low simmer and cook for one hour covered.
    6. 6
      Uncover and cook a further 30 minutes or until the lamb is tender.
    7. 7
      Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.
    8. 8
      Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!).
    9. 9
      Sprinkle with fresh coriander leaves and serve with yogurt on the side.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on February 04, 2012

      55

      Oh definately reduce that sauce no argument there. I had 3 lamb shanks that weighed just uinder 2K so allowed a little extra time to cook and they were fall of the bone delicious with the sauce smothered over them. I kepted them warm in the oven (50C) in a covered dish with a couple of big dollops of the sauce to keep moist while I reduced the sauce (took about 8 minutes and served with Couscous With Savory Caramelized Onion by Izzy Knight made for a very nice meal with Basil Herbal Butter by Nyteglori made into a herbal bread, Jans recipe was made for Make My Recipe - Edition 14. UPDATED 4th February to correct spelling mistakes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2012

      55

      These shanks are absolutely sensational. Our dinner guest said they were the best shanks he'd ever had and probably the best lamb dish he'd ever had. I made these as written, and worried a bit that the cinnamon might overpower, but it didn't. The balance of spices was perfect. I assumed that your ingredient of 1 tablespoon of cumin meant the Aussie measure of 4 teaspoons = 1 tablespoon. Served with mashed potatoes to soak up the gravy, steamed broccoli and a Middle Eastern pomegranate salad. This will be my go-to shank recipe forevermore. Wow, wow and wow! Thanks for posting. As an aside, I made this on Australia Day!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2011

      55

      Oh yum! I was a little worried because all our (rural) supermarket carried was one rather large shank. So I browned it a little longer (maybe 10 minutes), and simmered it a little longer (maybe 1 hr. 10 min.). Then, since I had all of that lovely sauce, I threw in some steamed green beans after it had reduced. Talk about delicious! And yes, *don't* forget the yogurt (Greek if you can get it)!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Middle Eastern-Style Lamb Shanks

    Serving Size: 1 (587 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 771.3
     
    Calories from Fat 387
    50%
    Total Fat 43.1 g
    66%
    Saturated Fat 15.2 g
    76%
    Cholesterol 247.5 mg
    82%
    Sodium 441.6 mg
    18%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 6.6 g
    26%
    Protein 77.2 g
    154%

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