Lebanese Lamb Shanks with Seven Spices
20M
2H and 50M
- Makes 4
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons seven spice blend (baharat)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1 can (14 oz) diced tomatoes
- 2 cups beef or lamb broth
- 2 tablespoons tomato paste
- 1 tablespoon pomegranate molasses
- Salt to taste
- Fresh parsley, chopped, for garnish
- Preheat your oven to 325°F (160°C).
- In a large oven-safe pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and sear them on all sides until browned. Remove the shanks and set aside.
- In the same pot, add the chopped onion and sauté until softened and golden, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the seven spice blend, cinnamon, allspice, nutmeg, cloves, cardamom, and black pepper. Cook for 1-2 minutes until fragrant.
- Add the diced tomatoes, beef or lamb broth, tomato paste, and pomegranate molasses to the pot. Stir well to combine and bring to a simmer.
- Return the lamb shanks to the pot, ensuring they are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven.
- Cook in the oven for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
- Once cooked, remove the pot from the oven. Taste the sauce and adjust seasoning with salt if needed.
- Serve the lamb shanks hot, garnished with fresh chopped parsley. They pair wonderfully with rice or couscous.
Lebanese Lamb Shanks with Seven Spices: A Flavorful Journey
History
The Lebanese Lamb Shanks with Seven Spices is a dish deeply rooted in the rich culinary history of Lebanon. This traditional recipe has been passed down through generations, reflecting the country’s long-standing tradition of slow-cooking meats to enhance their flavors. The use of seven spices, a staple in Lebanese cuisine, dates back to ancient times when spice trade routes flourished, bringing a variety of flavors to the region. This dish, often prepared for special occasions, showcases the historical significance of lamb in Middle Eastern cuisine and the art of blending spices to create a harmonious taste.
Taste Profile
The Lebanese Lamb Shanks with Seven Spices offers a complex and rich taste profile that is both comforting and exotic. The slow-cooking process results in tender, fall-off-the-bone lamb shanks that are infused with the aromatic blend of seven spices. This spice mix typically includes allspice, black pepper, cinnamon, clove, cumin, coriander, and nutmeg, creating a warm and slightly sweet flavor with hints of earthiness. The dish’s richness is balanced by the subtle sweetness of the spices, making it a perfect centerpiece for celebratory meals.
Cultural Significance
In Lebanese cuisine, the Lebanese Lamb Shanks with Seven Spices holds a special place, often reserved for significant gatherings and festive occasions. This dish embodies the essence of Lebanese hospitality, where food is a means of bringing people together. The use of lamb, a symbol of celebration in Middle Eastern culture, combined with the traditional seven-spice blend, reflects the country’s rich culinary heritage. Serving this dish is not just about the meal itself but about sharing a piece of Lebanon’s cultural history and the warmth of its people.
