Lamb Shanks
Sink your teeth into the ultimate Lamb Shank recipe. Perfectly cooked, fall off your fork tender Lamb Shanks in a subtle Saffron Tomato Broth. This is a foolproof, easy to follow, simple recipe that I make over and over again. I love recipes like this one with minimal work on my end that encapsulate that fine dining vibe. I also love that Lamb Shanks are a cheaper cut of Lamb, and that they are chock full of heme iron (which is easily absorbed by the body) and so much more.
Lamb Shanks have been a favorite of ours since the kids were very little. They love sucking the Marrow out the bones, health properties unparalleled.
I hope you’ll love this recipe as much as we do.
Baby Dean, Cannes 2013
Lamb Shank memory lane.
Organic Ingredients Serves 4
4 Lamb Shanks
2 Large Onions, or three medium Onions, peeled and quartered
12 Campari Tomatoes, or 16 Cherry Tomatoes (on the larger side if possible)
1/4 Tsp. Ground Black Pepper
1/2 Tsp. Ground Cinnamon
1 Tsp. Ground Cumin
1 Tsp. Ground Paprika
1 Tsp. Group Turmeric
3 Cups Drinking Water
1 Large head of Garlic , split in half and with skin left on (although wash and remove any outer layers of skin and chop the hairy end and off)
1 Tsp. Celtic Sea Salt + more to taste
1/2 Tsp. Ground Saffron - how to grind your Saffron here
Method
Throw all your Ingredients, except for Saffron, into a pot and bring to a boil. Once boiling for a minute, reduce heat to a low simmer and leave to cook for 3 hours, turning once halfway. You want to make sure the water is bubbling, but on a low bubble.
Remove Lamb and Garlic from pot and place in a roasting pan or baking dish that’s at least 2-3 inches deep. Nestle your two halfs Garlic into the corners of your roasting dish and using your fingers sprinkle half of your Saffron evenly over the four Lamb Shanks. To make the Sauce, allow your Broth to cool slightly, then ladle 5 cups worth of the Broth (the Water Lamb Cooked in with the Onions and Tomatoes) into a food processor or blender, making sure to include all the Onion and Tomato. You can discard whatever liquid is left over. Blitz until smooth, making sure to allow steam to exit while blitzing. Taste the sauce and adjust seasoning, add little Salt & Pepper to taste.
Ladle two ladles full of Sauce over each Lamb Shank . Bake in a 400f oven for 30 minutes, adding another two ladles full of Sauce at the 15 minute mark. Turn, sprinkle the rest of your Saffron, and bake for another 30 minutes adding two ladles full of Sauce at the 15 minute mark. Remove from oven. Plate one Lamb Shank per person on a bed of Rice or Roast Potatoes and drizzle the Sauce from your baking dish on top. Include a few of the Garlic Cloves per person for whoever wants, the Skin should be removed first. Serve with a Middle Eastern Style Salad.
