It's family, it wraps me up in middle eastern love, the kind that keeps the those miserable cold nights at bay.
|4 large||Shanks, organic rinse, pat dry (Main)|
|3 medium||Red onions, organic chopped finely|
|¼ cup||Olive oil, organic|
|2 large||Garlic cloves, organic peeled, chopped|
|1 ½ tsp||Baharat seasoning, homemade|
|1 tsp||Ground turmeric|
|2 tins||Chopped tomatoes, 2 x 400g organic|
|1 Tbsp||Tomato paste, organic|
|2||Bay leaves, Large, fresh off the tree|
|1||Lemon rind, finely fresh, shredded, organic|
|¼||Preserved lemon skin, organic, homemade, shredded|
|3 Tbsp||Pomegranate molasses|
|½ cup||Pomegranate seeds|
|2 large handfuls||Rice, short grain white works well|
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- Preheat oven to 180 degrees C - fan forced. Place lamb shanks in deep ceramic casserole dish (with lid).
- In a deep frying pan, fry the sliced onions in the olive oil until they soften. Add the chopped garlic, baharat and turmeric. Continue to cook for another minute or so to let the spices begin to release their aroma and sizzle.
- Add all of the tomatoes and tomato paste and allow to bubble, add the water, mix well and return to a bubble/boil.
- Add the bay leaf, shredded fresh lemon rind and shredded preserved lemon rind, pomegranate molasses and salt and pepper to taste and simmer for about 5 minutes.
- Pour the tomato mixture over the shanks in the large casserole dish, ensure it coats all over them. Put the lid on the dish and put the dish into the oven for approx. 1.5 to 2 hours, until meat begins to fall from the bones.
- Arrange the shanks on a bed of white rice and pour over the sauce mixture. Sprinkle with pomegranate seeds and enjoy!