Prep Time20 minsCook Time2 hrs 30 minsTotal Time2 hrs 50 mins
4 American lamb shanks
4 tsp Kosher salt, divided
3 tsp Pepper, divided
4 tsp Allspice
2 Medium onions, cut in large chunks
4 Garlic
2 Eggplants, cut into large chunks
28 Whole tomatoes (can)
2 Cinnamon sticks
2 Bay leaves
2 Red wine and/or beef stock
Salt & pepper, to taste
Stew
1Preheat oven to 350 degrees and place rack toward the lower 1/3 of your oven.
2Begin by seasoning your lamb shanks with 2 teaspoons of kosher salt, 1.5 teaspoons of pepper and 2 teaspoons of all spice. If you are using table salt, be sure to cut in half – see note below.
3Place your dutch oven on a strong burner on your stovetop on medium-high heat. Once hot, add in your lamb shanks, as many as you can fit and begin searing on each side, flipping to ensure all sides are seared and browned. Repeat with any shanks that were not able to fit at the bottom of your pot. Each seared side should take 3-4 minutes.
4Remove shanks and set aside.
5In the same dutch oven, add your onions, garlic, eggplant and remaining spices (salt, pepper and all spice). Allow these aromatics to cook and brown slightly – about 6-8 minutes.
6Once browned and eggplant wilted down, add in your cinnamon sticks, bay leaves and canned tomato. Finally top with lamb shanks and pour your wine and/or stock.
7You can use all wine, or split half and half wine and beef stock.
8Be sure to nestle your lamb shanks into the liquid and softened aromatics.
9Place your lid on and pop into a 350 degree oven for 2.5 hours.
Lebanese Rice
10In a bowl, add your rice. Begin rinsing your rice, fill the rice bowl with water and you’ll notice a cloudy white form. Drain that water and begin again. You’ll repeat the fill, rinse and drain until the water runs clear. It usually takes about 10 times or so. Drain in a small strainer and set aside.
11In a non-stick rice pot, melt your butter on medium-high heat and add your cut vermicelli noodles. Continue to stir until noodles become a golden brown. Be sure to keep watch as they can burn quickly if not watching.
12Once browned, add your rinsed rice to the pot and continue to cook. Allow your rice to coat with the butter vermicelli mixture and begin to slightly toast - about 10 minutes.
13Next, add 4 cups of water to your rice pot, 2 teaspoons kosher salt and set to high heat and allow to come to a boil. Once it comes to a boil, cover and reduce to a simmer and set a timer for 20 minutes.
14After 20 minutes, turn off heat and when ready, fluff with a fork and enjoy with your lamb stew
Ingredients
4 American lamb shanks
4 tsp Kosher salt, divided
3 tsp Pepper, divided
4 tsp Allspice
2 Medium onions, cut in large chunks
4 Garlic
2 Eggplants, cut into large chunks
28 Whole tomatoes (can)
2 Cinnamon sticks
2 Bay leaves
2 Red wine and/or beef stock
Salt & pepper, to taste
Directions
Stew
1Preheat oven to 350 degrees and place rack toward the lower 1/3 of your oven.
2Begin by seasoning your lamb shanks with 2 teaspoons of kosher salt, 1.5 teaspoons of pepper and 2 teaspoons of all spice. If you are using table salt, be sure to cut in half – see note below.
3Place your dutch oven on a strong burner on your stovetop on medium-high heat. Once hot, add in your lamb shanks, as many as you can fit and begin searing on each side, flipping to ensure all sides are seared and browned. Repeat with any shanks that were not able to fit at the bottom of your pot. Each seared side should take 3-4 minutes.
4Remove shanks and set aside.
5In the same dutch oven, add your onions, garlic, eggplant and remaining spices (salt, pepper and all spice). Allow these aromatics to cook and brown slightly – about 6-8 minutes.
6Once browned and eggplant wilted down, add in your cinnamon sticks, bay leaves and canned tomato. Finally top with lamb shanks and pour your wine and/or stock.
7You can use all wine, or split half and half wine and beef stock.
8Be sure to nestle your lamb shanks into the liquid and softened aromatics.
9Place your lid on and pop into a 350 degree oven for 2.5 hours.
Lebanese Rice
10In a bowl, add your rice. Begin rinsing your rice, fill the rice bowl with water and you’ll notice a cloudy white form. Drain that water and begin again. You’ll repeat the fill, rinse and drain until the water runs clear. It usually takes about 10 times or so. Drain in a small strainer and set aside.
11In a non-stick rice pot, melt your butter on medium-high heat and add your cut vermicelli noodles. Continue to stir until noodles become a golden brown. Be sure to keep watch as they can burn quickly if not watching.
12Once browned, add your rinsed rice to the pot and continue to cook. Allow your rice to coat with the butter vermicelli mixture and begin to slightly toast - about 10 minutes.
13Next, add 4 cups of water to your rice pot, 2 teaspoons kosher salt and set to high heat and allow to come to a boil. Once it comes to a boil, cover and reduce to a simmer and set a timer for 20 minutes.
14After 20 minutes, turn off heat and when ready, fluff with a fork and enjoy with your lamb stew
Eggplant American Lamb Stew
