Lajawab Lamb

    Lajawab Lamb


    66 people made this

    About this recipe: Great on a bone chilling cold winter night, this is best served with the sauce juices poured over mashed potatoes, risotto or even rice.

    Serves: 4 

    • 4-6 tablespoons olive oil
    • 1.6kg or 4 lamb shanks, trimmed
    • 5 tablespoons flour
    • 1 leek/spring onion, halved and cut into 1/2" pieces
    • 2 stalks celery, roughly chopped
    • 2 carrots, roughly chopped
    • 2 medium onions, chopped
    • 12 garlic cloves, unpeeled
    • 1 bay leaf
    • 1 sprig of thyme
    • 1 sprig of rosemary
    • 1 tsp whole black peppercorns
    • 350ml red wine or stock
    • 600ml chicken stock
    • Sea salt

    Prep:15min  ›  Cook:2hr30min  ›  Ready in:2hr45min 

    1. Pre-heat oven to 150 degrees C.
    2. Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
    3. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
    4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
    5. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
    6. Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

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