With Marinara Sauce
REEMA MERHI DAOUK
“MY SON LOVES LAMB SHANKS, IT’S HIS FAVORITE DISH. I, ON TH EOTHER HAND, LOVE THE SIGHT OF THE MEAT SIMPLY FALLING OFF THE BONE.”
Lamb shank is a traditional Middle Eastern dish cooked differently from one
country to another. I consider this Lamb Shank recipe my signature dish.
THE LAMB SHANK
1. 2 Lamb Shanks ~ 500 kg
2. 4-5 leaves bay
3. 5-7 Cardamom pods
4. 1 small onion sliced
5. 1 medium size cinnamon stick
6. 1 teaspoon dried Lebanese Zaatar
7. A pinch of nutmeg
Put the lamb shanks in a medium size pressure cook and add water till the
middle of the pot. Add the bay leaves, cardamom pods, sliced onion, cinnamon
stick, zaatar and close the pot after it boils. Leave the pressure pot on fire for 35’.
Once done, remove from heat and let cool down in order to be able to open the
pressure cook. Once opened, transfer the lamb shanks to another pot and cover it
with three cups my homemade Marinara Sauce. Add ½ cup from the shank broth.
Cover the pot and let it simmer over medium to low heat for 60 minutes.
Towards the end add the 2 tablespoons olive oil mix and turn off the heat.
Enjoy your lamb shanks with Marinara Sauce hot from the pot.
For the Sauce
1. 3 cups marinara sauce (recipe posted on site)
2. 2 Tablespoons extra virgin olive oil
3. ½ cup meat broth
4. ½ teaspoon Himalayan salt
5. Some cayenne pepper if you like it spicy