Spiced Lamb Shank
recipe

A deliciously spiced lamb shank slow-cooked in a cast iron pot, resulting in tender, flavorful meat. Serve with a lentil salad for a taste of the Middle East.
Preparation Time: 4 hours
Serving Size: 4

Ingredients:

- 1.3 kg lamb shank (two pieces, bone-in and boneless)
- Salt to taste
- 1 cinnamon stick
- 3 tablespoons honey
- 3 tablespoons sour pomegranate molasses
- (Water)
Spice Mix:
- 2 teaspoons paprika
- 2 teaspoons dried garlic, crushed
- 2 teaspoons cumin
- 2 teaspoons coriander seeds
To Serve:
- Fresh coriander
- Pomegranate seeds
- Optional honey or pomegranate molasses

Instructions:

1. Bring the lamb shank to room temperature before cooking. Mix the spice mix ingredients together. Rub the lamb with salt and the spice mix. Place the shank in a pot and drizzle with honey and pomegranate molasses. Add the cinnamon stick and pour in enough water to nearly cover the meat.
2. Preheat the oven to 220°C (428°F). Place the pot in the oven uncovered for about 30 minutes, then reduce the heat to about 125°C (257°F) and cover with a lid. Let it simmer for about three hours, turning the meat a few times during cooking.
3. When serving, sprinkle chopped coriander and pomegranate seeds over the finished meat.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 35 g
- Fat: 30 g
- Carbohydrates: 15 g
- Fiber: 2 g

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