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Slow-braised lamb shanks with dried limes & barberries

Slow-braised lamb shanks served with jewelled rice

Slow-braised lamb shanks with dried limes & barberries

Name: Slow-braised lamb shanks with dried limes & barberries
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 2 tbsp ras el hanout; 1 lemon zested; 4 garlic cloves crushed; 6 tbsp olive oil; 4 lamb shanks (about 1.5kg total); 2 cinnamon sticks; 2 fresh bay leaves; 6 green cardamom pods bruised; 1 tsp cumin seeds; 2 red onions finely chopped; 3 tbsp barberries; 4 black dried limes pierced and soaked in enough water to cover; generous pinch of saffron soaked in 2 tbsp warm water; 1½ litres chicken stock; few drops of rosewater to serve (optional); handful of chopped flat-leaf parsley to serve

Ravinder Bhogal

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Serves 4 - 6

More effort

Prep: 25 mins

Cook: 2 hrs and 15 mins

plus cooling and at least 1 hr chilling

A star rating of 2 out of 5.1 ratingRate

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Impress dinner guests with this stunning lamb dish – the tender meat is beautifully scented with spices, and the rosewater makes it feel extra-special

Freezable

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App onlyGolden jewelled rice. This is a premium piece of content available to subscribed users.

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp ras el hanout
1 lemon

zested
4 garlic cloves

crushed
6 tbsp olive oil
4 lamb shanks

(about 1.5kg total)
2 cinnamon sticks
2 fresh bay leaves
6 green cardamom pods

bruised
1 tsp cumin seeds
2 red onions

finely chopped
3 tbsp barberries
4 black dried limes

pierced and soaked in enough water to cover
generous pinch of saffron

soaked in 2 tbsp warm water
1½ litres chicken stock
few drops of rosewater

to serve (optional)
handful of chopped flat-leaf parsley

to serve

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Nutrition: Per serving (6)

kcal559
fat32g
saturates9g
carbs13g
sugars5g
fibre10g
protein49g
salt1.9g

Method

step 1

Combine the ras el hanout, lemon zest, garlic and 2 tbsp olive oil. Season the lamb shanks well. Heat another 2 tbsp olive oil in a large flameproof casserole over a medium-high heat and, once hot, sear the lamb for 4-5 mins until browned all over. Set aside to cool, then rub over the spice paste. Chill for at least 1 hr, or ideally overnight.
step 2

Take the lamb shanks out of the fridge and bring to room temperature. Heat the oven to 170C/150C fan/gas 3. Heat the remaining 2 tbsp oil in the casserole dish over a medium-high heat and sizzle the cinnamon sticks, bay leaves, cardamom and cumin briefly. Add the onions, reduce the heat to low and fry for 15-20 mins, stirring frequently until soft but not coloured. Add the lamb shanks and fry briefly for 1 min, then add the barberries, dried limes along with their soaking liquid and the saffron with its soaking liquid, then pour in the chicken stock. Season well. Turn up the heat to high and bring to the boil, cover and transfer to the oven. Cook for 1 hr 45 mins until the lamb is falling off the bone. Once cool, will keep frozen for a month.
step 3

Sprinkle with the rosewater if using, then scatter over the parsley and serve with the jewelled rice (see 'goes well with', below).

Recipe tip

Any leftover braising liquid can be used as stock for a lamb soup, pilaf or an aromatic shepherd’s pie.

Recipe from Good Food magazine, December 2023

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