Lajawab Lamb

    Lajawab Lamb

    (83)
    2saves
    2hr45min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global ratings:
    (83)

    Reviews in English (79)

    by
    53

    This was a delicious dish. The lamb melted off the bone and the flavour was really nice. Next time I would crush the garlic to give it more flavour as leaving it unpeeled didnt get a lot of flavour out. Also, I would put big chunks of carrots in so it is more substantial. Apart from that, would definitely make again. Served it with mash.  -  16 Dec 2011  (Review from Allrecipes UK | Ireland)

    by
    44

    This is so similar to my own recipe it's spooky. Admittedly, the recipe almost writes itself, but still... A classic that only needs mustard mashed potatoes as an accompanyment.  -  17 Aug 2008  (Review from Allrecipes UK | Ireland)

    by
    40

    I enjoyed this recipes as it was very simple and healthy. I used a crockpot instead of my oven and I ended up with very tender vegetables and lamb. I would add a little more salt, but otherwise it was a great meal.  -  20 Dec 2006  (Review from Allrecipes US | Canada)

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