Tender Slow baked lamb shanks that fall right off the bone with sweet potatoes and onions





Lamb is among the most common food consumed throughout the world, linked to feasts and religious observances. Christians, Jews and Muslims celebrate with lamb, an essential part of the cuisine on Easter, Passover and Ramadan. Lamb is the principal festive dish of the Middle East.


The regions in the area share cultural traditions with other Mediterranean countries. Visitors to Israel will often find spit-roasted lamb at shawarma stands on the streets and in open-air markets, where the meat is thinly shaved onto pita bread and served with tahini and Israeli Salad. Lamb is also often used in "Koftahs" which are delicious ground meat patties grilled and served over rice with salad.


Lamb can be fairly expensive depending on the part you buy but I actually much prefer the cheapest cut which is the shank. It requires a longer cooking time but it is so tender, juicy and full of flavor. It is also very affordable!


I'm going to show you how I make my lamb shanks with sweet potatoes and onions in this simple and delicious recipe! The meat just falls off the bone.


So here goes:


This is the amount for 2 servings, increase ingredients for more. All seasoning an be adjusted to taste.


Baked Lamb shanks:

2 lamb shanks

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon salt

½ teaspoon ground black pepper

2-3 cloves garlic peeled and cut into medium thick slices

3 tablespoons olive oil


Sweet potatoes and onions:

2 sweet potatoes

1 onion sliced

2-3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon salt

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon black pepper



Heat oven to between 350 - 375 degrees. Ovens different so judge how hot your oven gets.


Put lamb shanks in a baking pan, you can use a disposable tin.

In a small bowl, put olive oil, pepper, paprika, salt, and cumin. Whisk until all ingredients are blended together.


Make slits with a knife along top of lamb shanks. Place sliced garlic pieces inside the open slits. Brush on all the seasoning mix well, on both sides of shanks. You will cook them for 3-4 hours, taking them out every 30 - 45 minutes to turn and baste them with juices in the pan. If you see that the juices are drying out add a little water each time to the bottom of the baking pan.




I put on the timer on for myself so I don't forget to baste every 45 minutes. When the meat is easily pierced with a fork, the shanks are ready. Just try a little area to test. The longer you cook the shanks the tenderer they will be.


While the lamb is cooking. Peel and slice sweet potatoes into fairly thick rounds. In a pot place sweet potato slices and cover with water. Bring to a boil, simmer for no more than 8 minutes or until a fork goes in easily but doesn't break the potato to pieces. Drain potatoes. Gently pat them dry on a paper towel.


In a pan, heat olive oil and add sliced onions. Sauté until translucent and yellowish brown in color. Add all spices and sauté for 3 minutes. Make room in pan and add sliced potatoes and continue sautéing for about 15 minutes turning the potato slices when browned on each side. Turn off when done and set aside covered so the potatoes don't dry out.


Place ready lamb shanks in a dish and arrange with sweet potatoes around. Add an Israeli Salad and you're done!


Enjoy this super tasty dinner choice for holidays or anytime!





https://www.hamatcon.com/post/the-israeli-salad


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