Slow-braised lamb shanks simmered in spiced stock with onions, carrots, and an optional splash of brandy that deepens everything it touches. As the meat turns tender and the maftoul drinks up the glossy sauce, the kitchen fills with the scent of cinnamon, allspice, and slow comfort — a dish made for unhurried evenings and good company.
Serves: 4
Time: 20 minutes prep and 3 hours cooking
Ingredients:
For the lamb and maftoul
- 4 lamb shanks
- 1tsp Sea Salt
- 2 medium onions, chopped
- 2 medium carrots, sliced
- 4 garlic cloves, sliced
- 1½ tbsp tomato paste
- 100ml brandy
- 1.25L chicken stock (you’ll likely use around 800ml)
- 200g maftoul
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 cinnamon sticks
- ½ tsp ground allspice
- ½ tsp ground cardamom
- 2 bay leaves
- Good grind cracked black pepper
To garnish:
- Toasted almond flakes
- Chopped parsley
- Pomegranate seeds
To serve:
- Thick natural yoghurt
- A simple side salad
Method
1. Brown the lamb: Heat olive oil in a large, heavy casserole over medium-high heat. Season the lamb shanks generously with the sea salt and brown them on all sides until deeply caramelised. Remove and set aside.
2. Soften the vegetables: Add the onions and carrots to the same pan. Cook for about 5 minutes until soft and translucent, scraping up any golden bits as they form.
3. Deglaze with brandy: Pour in the brandy and let it bubble for 1–2 minutes, scraping the base of the pan to lift the caramelised residue — this adds a layer of richness and depth to the final sauce.
4. Build the flavour: Add the cinnamon sticks, allspice, cardamom, and bay leaves. Stir until fragrant, then add the garlic and cook for 30 seconds more. Stir in the tomato paste and cook for another minute to deepen the colour and flavour.
5. Simmer the lamb: Pour in around 800ml of chicken stock, stirring to combine. Return the lamb shanks to the pot, ensuring they’re mostly submerged. Bring to a gentle simmer, cover, and cook over low heat for 2–2½ hours, until the lamb is meltingly tender and the liquid reduced to a glossy sauce.
6: Add the maftoul: Stir in the maftoul, ensuring it’s evenly distributed and mostly submerged in the sauce. Cover and cook gently for 25–30 minutes, stirring occasionally. If the liquid reduces too quickly, top up with a little of the remaining hot stock (up to 100ml at a time). Stir every 7–8 minutes to prevent the maftoul from catching.
7. Finish and serve: When the maftoul is plump and the sauce rich and unctuous, taste and adjust seasoning. Remove the cinnamon sticks and bay leaves.
8. Garnish: Scatter over toasted almonds, parsley, and pomegranate seeds for brightness and crunch. Serve straight from the pot with dollops of thick yoghurt and a simple salad to cut through the richness.
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