Slow-roast lamb shwarma

Bibby's Kitchen
6 servings Prep: 30 mins, Cooking: 4 hrs
Rate this recipe
Fall-off-the-bone tender.

By Food24 March 22 2016
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Ingredients (13)

2 garlic — cloves, minced
1/4 cup olive oil — extra virgin
1 tsp fennel — seeds, crushed
2 tsp paprika — smoked
1 1/2 tsp cumin — ground
1/2 tsp mixed spice — ground
1 tsp salt
1/2 tsp dried chilli flakes — red
1/2 cup wine — red
3/4 cup stock — meat
6 lamb — shanks
2-3 red onion — peeled and cut into wedges
lemon juice
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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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