Indulge your senses in a culinary adventure with our Steamed Spicy Lamb Shanks, a dish that promises to transport your taste buds straight to the heart of the Middle East! Picture tender, succulent lamb shanks infused with a vibrant blend of spices, slowly cooked to perfection and bursting with flavor. This recipe is not just a meal; it’s an experience that will impress your family and friends at the dinner table. Ready to elevate your cooking game and impress your guests? Let’s dive into this mouthwatering journey that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon chili powder
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Remove lamb shanks from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat dry with paper towels to ensure even seasoning.
- In a small bowl, mix cumin, coriander, chili powder, salt, and pepper to create a spice blend. Generously rub the spice mixture all over the lamb shanks, ensuring complete coverage.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear lamb shanks on all sides until they develop a rich, golden-brown crust, approximately 3-4 minutes per side.
- Remove lamb shanks and set aside. In the same pot, sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Return lamb shanks to the pot. Pour chicken broth around the shanks, ensuring they are not completely submerged. This will help create steam and maintain moisture.
- Cover the pot tightly with a lid and reduce heat to low. Allow lamb shanks to steam-braise for approximately 1 hour and 15 minutes, or until meat is extremely tender and begins to fall off the bone.
- Carefully remove lamb shanks from the pot. Let them rest for 10 minutes before serving to allow juices to redistribute.
- Optional: Reduce remaining liquid in the pot to create a light sauce, skimming off any excess fat. Spoon reduced sauce over lamb shanks before serving.
Tips
- Temperature Matters: Always remove the lamb shanks from the refrigerator 30 minutes before cooking. This helps them reach room temperature, ensuring even cooking and better flavor absorption.
- Spice it Up: Don’t be shy with the spice blend! Generously rub the mixture of cumin, coriander, chili powder, salt, and pepper all over the lamb shanks for maximum flavor.
- Searing Technique: Make sure to sear the lamb shanks until they develop a rich, golden-brown crust. This step adds depth to the flavor and enhances the overall dish.
- Steam-Braise for Tenderness: When returning the lamb shanks to the pot, pour the chicken broth around them instead of over them. This technique allows the shanks to steam-braise, resulting in incredibly tender meat that falls off the bone.
- Rest Before Serving: After cooking, let the lamb shanks rest for 10 minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Make a Sauce: For an extra touch, consider reducing the remaining liquid in the pot to create a light sauce. Skim off excess fat for a cleaner finish, and drizzle it over the lamb shanks before serving for added richness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 130mg
