Tender Fall-Apart Lamb

Name: Tender Fall-Apart Lamb
Cook time: 60 min
Yield: 24 servings
Ingredients: 4 Lamb Shanks; Some Salt; 2 tbsp White Vinegar; 2 cups Water, cold (for soaking/marinade); Some Spices, for lamb (mixed spice bunch); 2 tbsp Oil, for lamb; 1 lemons of Lemon Juice; 4 cloves of Garlic; 1/4 cups Water, a little (for baking/roasting liquid); 1 cubes of Chicken Bouillon, for rice; Some Pepper (Black), for rice; 2 tbsp Saffron Water, for rice; 1 tsp Oil, a little (to heat charcoal); 2 tbsp Parsley, fresh, for garnish; 2 tbsp Almonds, fried, for garnish

Slow-baked lamb shanks cooked until meltingly tender and finished with a brief charcoal smoke for depth. Served over saffron-tinted rice cooked in the lamb's rendered fat and sprinkled with fresh parsley and crunchy fried almonds for contrast.

Slow-baked lamb shanks cooked until meltingly tender and finished with a brief charcoal smoke for depth. Served over saffron-tinte... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

B · Healthy

Time

>60 min

Price

3,82 €

Calories

659 kcal

high protein

low carb

keto

low sugar

Method

Soak the lamb

In a large bowl, dissolve a generous pinch of Salt in cold water, then add a splash of White Vinegar. Submerge the lamb shanks fully in the mixture, cover the bowl, and refrigerate for 30–60 minutes to gently draw out any strong gamey smell.

Rinse and dry

Remove the lamb from the soaking liquid, rinse it well under cold running water, and pat it very dry with paper towels. Take a minute here—dry meat roasts better and helps the seasoning cling evenly.

Heat the oven

Preheat the oven to 325° F (160° C) so it is fully hot by the time the lamb goes in.

Season the shanks

Arrange the dried lamb shanks in a large roasting dish. Rub them all over with the spice mix, a little oil, lemon juice, and several peeled garlic cloves, leaving the cloves whole or lightly crushed so they perfume the meat as it roasts.

Cover and roast

Pour a little water into the bottom of the roasting dish—just enough to come up about 1/4 inch—then cover the dish tightly with foil or a lid. Roast for 2 1/2–3 hours, until the lamb is deeply tender and the meat pulls away from the bone easily. Check once about halfway through; if the pan looks dry, add another small splash of water, and spoon some of the pan juices over the shanks if you like.

Cook the rice

When the lamb is nearly done, heat a large skillet or saucepan over medium heat. Add a little rendered fat from the roasting pan, or a bit more oil if needed, then add your rice and stir briefly so the grains are coated. Pour in Chicken Bouillon dissolved in water and season with Black Pepper, then cook the rice according to its package directions until tender and fluffy.

Add saffron

Stir a small amount of Saffron Water into the hot cooked rice to give it a warm golden color and light aroma. Cover the pot again and keep the rice warm until serving.

Fry the almonds

Heat a small pan over medium heat with a thin film of oil. Add the almonds and fry, stirring often, until they turn golden brown and smell nutty. Transfer them right away to a paper towel-lined plate so they stay crisp.

Smoke and serve

Transfer the roasted lamb shanks to a serving dish with the rice and spoon a little of the pan juices over the meat. If the roasting dish seems greasy, spoon off some excess fat but leave a little behind for flavor. For a smoky finish, place a small heatproof ramekin in the dish or in a separate heatproof bowl nestled among the food. Set a piece of glowing hot charcoal inside it using tongs, drizzle a teaspoon of oil over the charcoal, and immediately cover the dish tightly for 2–3 minutes so the smoke is trapped. Remove the charcoal carefully and garnish the lamb and rice with chopped Parsley and the fried almonds before serving hot.