Freekeh with Lamb Shank

Updated at: Thu, 17 Aug 2023 13:29:04 GMT

Step 1

Mix all the spices in a bowl and rub the shanks to cover, season with salt then marinate in the fridge for 30 minutes.

Step 2

Heat neutral oil in heavy large pot over medium-high heat (Working in batches), add shanks to pot and sear until brown on all sides, about 6 - 8 minutes, transfer shanks to a bowl.

Step 3

Add 1 chopped onion and the garlic to the pot, sauté until wilted about 5 minutes, return shanks to pot, add the water, ginger slices, bay leaves, cardamom pods and cinnamon stick, pressing down to submerge, bring liquids to boil, (skim the rancidity that might floats on top) reduce heat to medium-low. Cover, let it simmer about 1 to 1 - 1/2 hours or until the meat is very tender.

Step 4

Turn off the heat, remove the Shanks and keep it warm in a bowl, add a little braising liquid to keep meat moist, drain and filter the broth in a strainer to remove impurities and reserve it to prepare the Freekeh (and make gravy if required).

Step 5

Melt the butter in a large saucepan and sauté the balance onion for about 4-5 minutes until wilted. Stir in the the Freekeh for 2 minutes then add 5 cups of the broth, bring to a boil, reduce the heat, check & adjust the seasoning, cover the pot and cook the mixture on a low heat for about 30 - 40 minutes or until the liquid evaporates and the Freekeh is completely cooked. (if you feel the Freekeh not done and the water is low, you may add little boiled water).

Step 6

For serving; You may Keep the lamb shanks with the bone or tear cooled lamb into bite-size pieces, removing any fat tendons, serve the Freekeh in a serving dish with meat on top and garnish with roasted almond, pine nuts and green pea.

Step 7

To make the gravy; In a skillet, put 2 tablespoon of butter, a 2 tablespoon of flour, 1/2 teaspoon of allspice, 1/2 teaspoon of garlic powder,

Step 8

Pour in 2 cups the preserved broth while whisking and cook few minutes until thickened. this will add a rich flavor to the lamb shank.

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