Delicate and tender, these Emirati style lamb shanks are a celebration of local flavours and a tribute to the UAE that’s been our home since 2012. In the heart of the recipe is bzar, a pungent and aromatic local blend similar to Lebanese baharat. The shanks are first marinated with the spice mix, then slow roasted until falling off the bone. Some of the braising liquid goes into the rice cooking water, resulting in extremely savory rice. Colorful toppings add vibrancy, a festive feel and even more deliciousness.
The Flavour Affair:
Lamb + Bzar + Garlic + Ginger + Black Lemon + Tomatoes + Roasted Onions + Coriander + Pomegranate
Sweet pungency of the spice mix defines the character of this dish – hearty, comforting, perfect for a big family gathering. Tangy and tart elements enhance the flavours and make it more complex with many layers and nuances.
Lamb is a very popular choice of meat in the UAE, and no wonder. Few other meats can stand the comparison to the tender, juicy texture of slow roasted lamb. Some (including myself) may find the taste a little too strong, however, certain cuts such as rack or shanks are much less lamb-y, especially after marinating.
Bzar is a fragrant, warm and pungent local blend. It contains sweet, earthy and zingy elements that come from:
- Sweet – cardamom, cinnamon, nutmeg, coriander and cloves
- Earthy – cumin and turmeric
- Zingy – black peppercorns, ground ginger and chili powder
Minced garlic and ginger are used as flavour enhancers for the marinade.
Black lemons, also known as black lime or loomi, are preserved dried limes widely used in Middle Eastern cuisine. They have a strong taste that is very unique – citrusy, tangy and musky at the same time.
Tomatoes: add chopped tomatoes or passata to the braising liquid for a thicker consistency and an extra sour element to break the warmth of bzar.
Roasted onions: a popular topping for Middle Eastern and Indian rice dishes, roasted onions bring in sweet and slightly burnt notes together with a crunchy finish.
Fresh coriander leaves add a fresh, aromatic scent.
Pomegranate is also a much loved ingredient in the local cuisine. Sweet and tart, it features in a large variety of dishes from hearty stews to zesty salads.
Other ingredients:
Sprinkle over roasted pistachios for an extra crunch, mint leaves for a more penetrating freshness, and dried barberries or cranberries for a hint of sourness.
Preparation tips for Emirati Style Lamb Shanks:
- Use bone-in lamb shanks. The marrow from the bone adds more flavour, and the gelatin from the connective tissues melts into the meat, making it incredibly tender.
- For the marinade, we are using bzar spice mix, minced garlic and ginger and olive oil. Like any other blend, bzar is at its best when made from freshly ground whole spices. However, powdered spice will also produce a great result. You can also cheat a little: if you already have a jar of Lebanese seven spice or Baharat, use that and add ground turmeric, cardamom powder and chili powder.
- Note the difference between cardamom pods and cardamom seeds. Whole pods are added to the braising casserole. For the spice mix, crack the pods open, extract the seeds and grind them to a fine powder.
- Allow for at least two hours for marinating for the flavours to impart.
- Braising the shanks over minimum heat for longer yields best results.
- Add a few table spoons of braising liquid into the cooking water with rice. Basmati rice is absorbent enough for this little trick to make it remarkably savory.
- Take a few minutes to assemble the serving plate for a spectacular presentation. Arrange the rice and add the toppings, tuck in the shanks and pull the meat apart to expose the inviting juicy interior.
Serving suggestions:
A quick bowl of yoghurt mixed with fresh cucumber and mint goes extremely well with this savory dish.
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Emirati Style Lamb Shanks with Spiced Rice
Ingredients
For the lamb:
- 3 lamb shanks 450g each, bone in
- 2 tbsp bzar see below
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 3 tbsp olive oil divided
- 1 onion roughly chopped
- 5 cloves of garlic crushed
- 1 cinnamon stick
- 6 green cardamom pods
- 1 tbsp black peppercorns
- 1 dried black lemon cracked
- 1-2 green chilies sliced lengthwise, seeds removed
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp salt
- 500 ml chicken stock
- 400 ml chopped tomatoes
For the rice:
- 300 g basmati rice
- 300 ml water
- 2 tbsp braising liquid
- 1/2 tsp salt
- 2 tbsp roasted pistachios
- 2 tbsp dried barberries or cranberries
- 2 onions thinly sliced, fried and drained
For the bzar:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp green cardamom seeds
- 1 tsp whole cloves
- 1 tsp ginger powder
- 1 tbsp black peppercorns
- 1 cinnamon stick
- 1 whole nutmeg crushed
- 1/4 tsp turmeric powder
- 1/2 tsp chili powder
Instructions
- Marinate the lamb in the mixture of minced garlic, ginger, bzar and 1 tbsp olive oil for at least two hours.
- Heat 2 tbsp olive oil in a large casserole and brown the lamb on all sides.
- Remove, add the onion, garlic, cinnamon stick, cardamom pods, peppercorns, green chillies and dried lemon and fry for a few minutes.
- Deglaze the casserole with chicken stock.
- Add chopped tomatoes or passata, ground coriander and turmeric and cook for a few more minutes.
- Return the lamb to the casserole. It should be covered in liquid by about 2/3.
- Put the lid on and cook in the oven at 170C for about 2 hrs or until super tender.
- Cook basmati rice according to the instructions. To add flavor to rice, add 3 tbsp of braising liquid into the cooking water.
- Fluff the rice with a fork and arrange on a large serving plate.
- Sprinkle with fried onions, pistachios, dried berries and fresh coriander and place the shanks on top. Use two forks to pull the meat apart.
- Serve with yoghurt mixed with fresh cucumber and chopped mint.
Notes
- You can marinate the meat overnight.
- For the bzar mix, grind the whole spices or use powdered spice. You can also use Baharat seasoning as the base and add ground turmeric, cardamom and chili powder.
- Don’t confuse green cardamom pods with seeds. Pods are added whole into the casserole with lamb. Seeds are extracted from the pods and then grounded to powder.
- You can keep the lamb in the fridge for two days. If making in advance, reserve the braising liquid for boiling the rice.
