👨‍🍳 Fremgangsmåte

1. 1

   Preheat oven to 325°F (160°C).

   💡 Profesjonelle tips: Ensure oven is fully preheated before placing the lamb.
2. 2

   Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.

   💡 Profesjonelle tips: Drying the lamb helps it to brown better.
3. 3

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until well browned.

   💡 Profesjonelle tips: Don't overcrowd the pot; sear in batches if necessary.
4. 4

   Remove the lamb shanks from the pot and set aside. Add the chopped onion to the pot and sauté until softened, about 5 minutes.

5. 5

   Add the minced garlic, cumin, cinnamon, cardamom, allspice, and black peppercorns to the pot. Stir and cook for 1 minute until fragrant.

   💡 Profesjonelle tips: Toast the spices briefly to release their aroma.
6. 6

   Return the lamb shanks to the pot. Add the bay leaves, water (or lamb broth), and salt. Bring to a boil.

   💡 Profesjonelle tips: Ensure the liquid almost covers the lamb shanks.
7. 7

   Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is very tender and falling off the bone.

   💡 Profesjonelle tips: Check liquid levels halfway through and add more water or broth if needed.
8. 8

   While the lamb is braising, prepare the freekeh. Rinse the freekeh thoroughly under cold water until the water runs clear. Drain well.

   💡 Profesjonelle tips: Rinsing removes any dust or debris.
9. 9

   In a separate saucepan, melt the butter over medium heat. Add the rinsed freekeh and sauté for 2-3 minutes until lightly toasted.

   💡 Profesjonelle tips: Toasting enhances the nutty flavor of the freekeh.
10. 10

    Add 3.5 cups of boiling water (or chicken broth) and the chicken bouillon cubes to the freekeh. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the freekeh is tender and the liquid is absorbed.

    💡 Profesjonelle tips: Avoid stirring the freekeh too much to prevent it from becoming mushy.
11. 11

    Once the lamb is tender, remove it from the pot. Skim off any excess fat from the braising liquid. You can thicken the sauce by simmering it uncovered for a few minutes if desired.

    💡 Profesjonelle tips: A thicker sauce will coat the lamb and freekeh better.
12. 12

    To serve, spoon a generous portion of freekeh onto each plate. Top with a lamb shank and drizzle with some of the reduced braising liquid. Garnish with toasted almonds, pine nuts, and fresh parsley.

    💡 Profesjonelle tips: Serve immediately for the best texture and flavor.