Roasted Lamb Shank

Main Dishes | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the chef of the restaurant 'The Gourmet Kitchen.'

Ingredients

Lamb Neck Fillet - 2 pieces
Turmeric - 1 tablespoon
Vegetable Oil - 5 fl oz
Paprika - ½ spoons
Garlic - 6 cloves
Oregano - 1 tablespoon
Spanish onions - 1 head
Cilantro - 0.7 oz
Sumac - 1 tablespoon
Tomatoes - 2 pieces
Mild Chili Spice - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Lime Juice - to taste

Step by Step guide

Step 1

Remove any excess membranes from the shanks, and trim the lower muscle off the bone, cleaning the bottom of the bone. The trimmed meat can be saved and used later for broth.

Step 2

Mix the turmeric, oil, paprika, minced garlic, and oregano.

Step 3

Rub the meat with salt, gently massaging it, then similarly rub in the pepper. Coat with a spicy marinade and let it marinate for an hour.

Step 4

Then place the meat in an oven preheated to 356°F for 30 to 40 minutes. Ten minutes before it's done, add a couple of tomatoes and a chili pepper to the baking tray with the meat.

Step 5

Slice the red onion into feathers, chop the cilantro, and mix the onion with the cilantro. Season with lime juice, sumac, salt, and pepper, and spread the mixture on the bottom of a large serving dish. Top with the meat, tomatoes, and chili.