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Lamb Shank Shawarma: (which reminds me of a hearty stew) is full of earthy flavor, smokey undertones and a richness from the Harissa spice infused paste with an herb and tomato based simmer sauce, this magical dish comes from the Middle East and as Ally explains, it is actually their rendition of "fast food." I served my prepared dish with warm pita bread, a sprinkle of sea salt and pepper with a mix of fresh tomatoes, chopped cucumbers and a bit of Greek yogurt, as suggested by Ally. This was the first time I tried Harissa and I am 'hooked.' It's a down to earth version of Sriarcha seasonings to me. Harissa can be used "dry" or easily turned into a paste with the addition of a bit of olive oil. This recipe taught me that you can make beautiful dishes that stretch beyond the ordinary with ingredients and spices you have in your own pantry. I will be trying this recipe with Beef as well as Chicken and Pork. A great recipe to have on hand for certain. This recipe is from "Ally's Kitchen: a passport for adventurous Palates"
Lamb Shank Shawarma
3 pounds Lamb Shank
1/4 cup canola oil or bacon drippings
2 cups chicken broth
1 cup water
1 cup tomato juice, such as V-8
3 Tbs harissa paste *see below
3 Tbs concentrated tomato paste
1 Tbs chopped fresh oregano
1 Tbs chopped fresh basil
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cardamom
2 whole heads garlic (remove most of the paper-thin wrapping, leave heads whole and intact)
Brown the lamb shanks in canola oil in a larger dutch oven on your stove top. Sear and brown for about 3 mins per side.
In a mixing bowl; combine all remaining ingredients except for the garlic to make a seasoned broth. Pour entire mixture over seared lamb in dutch oven and add in the garlic. Cover dutch oven with lid and bake in your oven for 3-3 1/2 hours (until fork tender) If you don't have a tight fitting lid, cover pot with a double layer of heavy foil so that it is snug and air tight. Serves 4.
4 tsp coriander seeds
1 1/2 tsp caraway seeds
5 tsp cumin seeds
4 tsp hot smoked paprika
2 tsp sea salt
2 tsp garlic powder
1/2 tsp cayenne
4 Tbs olive oil
Toast the seeds in an open skillet over medium heat for about 3 mins, add all ingredients to a blender or Cuisinart and pulse to mix together into a paste, use in recipe and store the remainder in fridge for future use. Makes approx 1/2 cup.
Recipe by: Ally's Kitchen: Harissa Spice
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Diane Baker: Owner & Creator of Canning and Cooking at Home