Jordanian Lamb Shank with Freekeh
Tender, slow-cooked lamb shanks infused with aromatic spices, served over a bed of nutty freekeh. This hearty dish is a celebration of Jordanian flavors, perfect for a special occasion or a comforting family meal.
🧂 Ingredients
- 4 large Lamb shanks
- 3 tbsp Olive oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1.5 tsp Ground cumin
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cardamom
- 1 tsp Allspice
- 1 tsp Black peppercorns
- 3 Bay leaves
- 6 cups Water or lamb broth
- 2 tsp Salt(or to taste)
- 2 cups Freekeh
- 2 tbsp Butter
- 2 Chicken bouillon cubes
- 0.5 cup Almonds(toasted, for garnish)
- 0.25 cup Pine nuts(toasted, for garnish)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 325°F (160°C).
💡 Tip: Ensure oven is fully preheated before placing the lamb. - 2
Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the lamb helps it to brown better. - 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.
💡 Tip: Don't overcrowd the pot; sear in batches if necessary. - 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
Add the minced garlic, cumin, cinnamon, cardamom, allspice, and black peppercorns to the pot. Stir and cook for 1 minute until fragrant.
💡 Tip: Toast the spices briefly to release their aroma. - 6
Return the lamb shanks to the pot. Add the bay leaves, water (or lamb broth), and salt. Bring to a boil.
💡 Tip: Ensure the liquid almost covers the lamb shanks. - 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.
💡 Tip: Check liquid levels halfway through and add more water or broth if needed. - 8
While the lamb is braising, prepare the freekeh. Rinse the freekeh thoroughly under cold water until the water runs clear. Drain well.
💡 Tip: Rinsing removes any dust or debris. - 9
In a separate saucepan, melt the butter over medium heat. Add the rinsed freekeh and sauté for 2-3 minutes until lightly toasted.
💡 Tip: Toasting enhances the nutty flavor of the freekeh. - 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.
💡 Tip: Avoid stirring the freekeh too much to prevent it from becoming mushy. - 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.
💡 Tip: A thicker sauce will coat the lamb and freekeh better. - 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.
💡 Tip: Serve immediately for the best texture and flavor.
💡 Pro Tips
- ✓For a richer flavor, use lamb broth instead of water for cooking the lamb.
- ✓If you can't find lamb shanks, lamb shoulder cut into large pieces can be used.
- ✓Adjust the spices to your preference. Seven-spice blend can also be used.
- ✓Ensure the freekeh is well-rinsed to remove any bitterness.
🔄 Variations
- Add a pinch of saffron to the braising liquid for a beautiful color and aroma.
- Stir in some chopped dried apricots or raisins into the freekeh for a touch of sweetness.
- Serve with a side of plain yogurt or a simple Arabic salad.