How To Make Tender Lamb Shanks With Caramelized Onions
Recipe Overview
Overview
This recipe for Egyptian-style Lamb Shanks is a game-changer for anyone who loves tender, flavorful meat. The technique involves slow-cooking the shanks with a generous amount of onions, which not only adds moisture but also infuses the dish with a rich, sweet flavor. The method of wrapping the meat in baking paper is particularly clever, ensuring that the meat stays juicy without the need for added liquid.
The preparation begins with searing the lamb shanks, which enhances the flavor profile significantly. While some might skip this step to save time, I found that it adds a depth of flavor that is hard to replicate. Once the shanks are seared, they are nestled among the caramelized onions, seasoned perfectly, and then wrapped up for a long, slow cook.
As the dish cooks, the aroma fills the kitchen, making it nearly impossible to resist peeking in. After a few hours, the result is stunning: tender meat that falls off the bone, paired beautifully with the sweet, caramelized onions. This dish is not just a meal; it’s an experience that brings warmth and comfort, making it ideal for family gatherings or special occasions.
Serving this dish with vermicelli rice is a perfect complement, soaking up the juices and adding another layer of flavor. Overall, this recipe is a testament to the beauty of slow cooking and the magic that happens when you treat tougher cuts of meat with care and patience.
Recipe Details
Steps & Tips
Place a frying pan on high heat and add high smoke point oil or clarified butter. Sear pieces of meat in batches for a few minutes on each side until mostly brown.
Tip: Searing the meat adds extra flavor, but you can skip it if you prefer.
Slice onions in half and chop them into strips about 1 cm wide. Break the layers apart.
Tip: Use a 1:1 ratio of onions to meat for optimal caramelization.
Transfer the sliced onions into a baking dish.
Tip: Soften baking paper by scrunching it and running it under cold water.
Add salt, black pepper, ground cardamom, and freshly grated nutmeg to the onions. Mix thoroughly.
Push some onions to the side and add the pieces of meat to the tray. Cover with the remaining onions.
Fold and tuck the baking paper over the tray to seal in moisture.
Tip: This method traps moisture, preventing the meat from drying out.
Seal the whole tray with aluminum foil.
Bake in the oven at 180° C for 2 and 1/2 to 5 hours.
Tip: Cooking time may vary; 3 and 1/2 hours is ideal for lamb shanks.
Wash 1 and 1/2 cups of medium grain rice until the water runs clear.
Place a small pot over medium high heat and add one tablespoon of clarified butter.
Add half a cup of vermicelli noodles and stir fry for about 3 minutes until deep brown.
Add the washed rice to the pot and continue frying for another 2 minutes.
Add salt and black pepper to the rice and mix well.
Pour in room temperature water, bringing the level to 2 cm above the rice.
Cover the pot and bring it to a boil.
Set the timer for 2 minutes, then reduce heat to low and steam for 20 minutes.
Tip: Fluff the rice gently with a fork for the best texture.
Use a fork to fluff the rice gently.
Peel back the layers of foil and paper to check the meat.
Tip: Grill the meat for a few minutes if you want to add color.
Dish up vermicelli rice, add the meat, and top with juicy onions.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Lamb shanks are tough cuts that become tender when slow-cooked with moisture.
- •Caramelizing onions adds rich flavor and moisture to the dish.
- •Wrapping meat in baking paper helps retain moisture during cooking.
- •This technique can be applied to various tough cuts of meat for optimal tenderness.
