Palestinian-Style Lamb Shanks

Palestinian-Style Lamb Shanks

Yield: 4
Author: Bethlehem Cookbook
Prep time: 20 MinCook time: 2 H & 10 MInactive time: 8 HourTotal time: 10 H & 30 M

This recipe is inspired by mansaf, a dish made of lamb cooked in a sauce of laban jameed, a fermented dried yoghurt, and served with rice or wheat bulgur. Laban jameed which embodies Palestinian umami. It comes from the dairy culture of the desert, where yoghurt is preserved and dried with sun and salt. It adds a beautiful flavour to meats, rice, or vegetables. Laban jameed is used in many different dishes, often grated it over lamb, salads, and freekeh.


Whatever way, it's fabulously delicious.

Ingredients

  • 1 ball laban jameed, about 9 ounces (available at Middle Eastern grocery stores)
  • 2 cups water
  • 1 onion, cut in half
  • 2 cinnamon sticks
  • 4 bay leaves
  • 6 cardamom pods
  • 4 lamb shanks, 9 to 10 ounces each
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, crushed, plus 3 garlic cloves, thinly sliced
  • 2 ounces peeled (blanched) almonds
  • 2 3/4 ounces pistachios
  • 2 3/4 ounces pine nuts

Instructions

  1. The night before, reserve about 1 ounce of the laban jameed ball for plating, and soak the rest in water overnight.
  2. Fill a large pot with the water and add the onion, cinnamon sticks, bay leaves, cardamom, and lamb. Bring to a boil over medium-high heat. Decrease the heat and remove any foam that forms on the surface of the water. Simmer for about 2 hours, until the meat is tender but still holding onto the bone.
  3. Remove the meat from the broth and let rest for 10 minutes, saving 1 cup of meat broth.
  4. Drain the laban jameed that has been soaking overnight.
  5. In a separate pot, heat 1½ teaspoons of the olive oil over medium heat. Add the crushed garlic and cook for 30 seconds, until fragrant. Add the soaked laban jameed and 1 cup of the meat broth. Cook over medium heat, whisking, until the laban jameed dissolves into a warm, smooth sauce.
  6. In a small pan, heat the remaining 1½ teaspoons of olive oil over medium: heat. Add the sliced garlic and fry until it becomes lightly coloured, about 1 minute. Remove the garlic and set aside, then fry the nuts until they turn golden, 2 to 3 minutes.
  7. To serve, into four wide bowls, spoon some jameed sauce. Place the lamb shank on top, then sprinkle on the garlic and golden nuts. Grate the reserved laban jameed over the meat or use a knife to make thin shavings to sprinkle on top.