Taste some Byzantine delight with this delicious and savory lamb recipe.
8 lamb shanks 1 Tbs. olive oil 1 onion, finely chopped 3 tsp. crushed garlic 1 tsp. ground turmeric 1 C. sweet vermouth 1 C. vegetable stock 4 fresh or 2 dried bay leaves 1/4 C. almond meal (30g) Grated zest and juice of 2 lemons
Heat a little of the oil in a deep-sided pan on high and brown lamb in small batches, removing each batch before adding the next. Heat a little more oil on high. Fry onion, garlic and turmeric for 1-2 minutes. Stir in remaining ingredients, then return lamb drumsticks. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2- 2 hours. Stir occasionally. If consistency needs thickening, simmer with lid off until reduced (about 15-20 minutes). Garnish with sliced black olives and chopped parsley and serve with rice and seasonal vegetables. As an alternative, garnish with toasted slivered almonds and serve on couscous mixed with chopped preserved lemon and a handful of finely chopped parsley.
4
10 minutes
2 minutes