Lamb Shank Recipe
Boiled, then baked to perfection with a tomato base sauce, onions, carrots, white kidney beans, and garlic served with rice and hummus.
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Ingredients
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Lamb Shank
Rice
Hummus
Method
Lamb Shank Preparation
- 1
Boil the Lamb Shanks
In a large pot, add the lamb shanks and cover with water. Bring to a boil, then reduce to a simmer and cook for about 1 hour until tender.
- 2
- 3
Add the Tomatoes and Beans
Stir in the canned tomatoes, white kidney beans, chicken broth, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
- 4
Combine and Bake
Once the lamb shanks are tender, remove them from the boiling water and place them in the sauce mixture. Cover the pot and transfer to a preheated oven at 180°C (350°F). Bake for 1.5 to 2 hours until the lamb is falling off the bone.
Rice Preparation
- 5
Cook the Rice
In a medium saucepan, bring water and salt to a boil. Add the basmati rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and all water is absorbed.
Hummus Preparation
- 6
Blend the Hummus
In a food processor, combine canned chickpeas, tahini, lemon juice, garlic clove, olive oil, salt, and water. Blend until smooth, adding more water if needed to reach desired consistency.
