Braised Berbere Lamb Shanks
30 mins - 3.5 hours
Another great product from Te Mana Lamb. I prepared it with Ethiopian spice called Berbere. The blend is spicy with earthy and citrus notes. A great pairing to the lamb.
Pre-heat oven to 250°F.
Season Lamb shanks with salt and pepper.
Pre-heat cooking oil over medium-high heat in a 2 gallon pot and sear lamb on all sides.
Remove lamb from pot and add onions. Cook until onions start to turn translucent and then add celery and bell peppers.
Add tomato paste and cook for 2-3 mins. The paste will start to stick to the bottom of the pot, so be careful not to burn it.
Sprinkle in 2tsp of berbere spice. Keep more on the side to adjust the spice level.
Stir in chopped tomatoes and then pour in the chicken stock. Scrape the fond on the bottom of the pit with a wooden spatula.
Adjust your berbere level and adjust salt levels. Add brown sugar, garlic powder, and lime juice.
Bring liquid to boil, place lamb back into the pot of liquid and cover with cartouche.
Place in the oven on the middle of the rack and cook for 2-3 hours or until meat is fork tender.
Let the lamb rest in braising liquid for 30-60 mins.
4 Lamb shanks
1 onion, diced
3 stalks Celery, diced
1 red bell pepper , diced
1 green bell pepper, diced
1 can Tomato paste, small
1 Tomato, diced
2 qts Beef stock
2 tsp Berbere spice, more spice for spicier
1 tbsp Garlic powder
2 tbsp brown Sugar
1 Lime, juiced
2 tbsp cooking oil