RCI-SP.004.0272.001
Sawani
Lamb shank casserole with cayenne. Typical of the Middle East, there are many variations on this dish, some with carrots instead of potatoes and some lacking tomatoes. Chopped fresh green chiles can be substituted for the Cayenne if you wish.
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- 2 pounds
- onions2 unitsliced
- ground cayenne1 teaspoonor more to taste
- lamb or beef stock2 cups
- tomatoes2 unitpeeled and chopped
- potatoes2 unitdiced
- ½ cup
- 1 cup
- 1 unit
- chopped Italian parsley leaves for garnish1 unit
Method
1
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the lamb shanks generously with salt, pepper, and cayenne, then sear them on all sides until deeply browned, about 4 minutes per side.
12 minutes
2
Remove the lamb shanks and set aside. In the same pot, sauté the diced onions until softened and translucent, scraping up any browned bits from the bottom.
6 minutes
3
Add the tomatoes and wine to the pot, stirring to combine, and bring the mixture to a gentle simmer. Allow the liquid to reduce slightly before proceeding.
5 minutes
4
Return the lamb shanks to the pot and add enough water to fully submerge them. Bring to a boil, then reduce heat to low and braise the lamb uncovered, skimming any foam or impurities from the surface frequently to achieve a clear broth.
120 minutes
5
Carefully remove the lamb shanks and strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to produce a clear, amber consommé. Adjust seasoning with salt and pepper.
10 minutes
6
Add the peeled and cubed potatoes to the strained broth and simmer over medium heat until just tender.
15 minutes
7
Add the sliced mushrooms to the broth and cook until they are tender and have absorbed the flavors of the consommé.
8 minutes
8
Return the lamb shanks to the pot to warm through, then ladle the consommé with mushrooms, potatoes, and lamb shanks into deep bowls and serve immediately.
5 minutes