Slow-roast lamb shwarma

Recipe from: 22 March 2016
recipe, lamb,dinner,roast

Ingredients 13
Servings 1
Minutes 00:30

Ingredients

Serving Change
  • 2
    garlic cloves, minced
  • 1/4
    cup
    extra virgin olive oil
  • 1
    tsp
    fennel seeds, crushed
  • 2
    tsp
    smoked paprika
  • 1 1/2
    tsp
    ground cumin
  • 1/2
    tsp
    ground mixed spice
  • 1
    tsp
    salt
  • 1/2
    tsp
    dried, red chilli flakes
  • 1/2
    cup
    red wine
  • 3/4
    cup
    weak meat stock
  • 6
    free-range lamb shanks, excess fat trimmed
  • 2-3
    red onions, peeled and cut into wedges
  • a generous squeeze of fresh lemon juice, to finish
 

Method

00:30
 
For the marinade, place the garlic, olive oil and all the aromatics into a bowl. Stir to combine.

Pour the marinade over the meat and rub in. Massaging the marinade in by hand is the best way to do this.

Place the shanks in a non-metallic dish, cover and allow to marinate overnight in the fridge.

Preheat the oven to 170ºC. Bring the lamb up to room temperature.

Transfer the lamb to a roasting tin. Season with salt and drizzle with extra virgin olive oil.

Cover with foil and roast for 2 hours.

Turn the shanks over. Add the onions to the roasting tin and pour in the red wine and stock.

Cover with the foil and roast for a further 90 minutes. If the liquid reduces too rapidly, just add a little extra water.

Remove the foil and baste the meat with the pan juices.

Turn the oven temperature up to 200ºC and roast for a further 20-30 minutes.

Add a generous squeeze of fresh lemon juice, cover with foil and allow to rest for about 10-15 minutes before serving.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  roast  |  lamb
 

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