Karima Hazim, founder of The Sunday Kitchen, has shared her take on a traditional Middle Eastern favourite: slow-cooked lamb shanks paired with freekeh, an ancient grain simmered in the lamb's own stock before being finished with crunchy nuts and pomegranate.
Ingredients
For the Lamb Shanks
- 4 lamb shanks, cut in halves or thirds depending on their size
- 1 cinnamon quill
- 3 fresh bay leaves
- 3 star anise
- 4 cardamom pods
- 4 cloves
- 1 tsp 7 spice (baharat)
- Salt
- 2 tbsp extra virgin olive oil
For the Freekeh
- 2 cups freekeh
- 2 tbsp ghee
- 3.5 cups stock from the lamb (above)
- Salt
- Cracked black pepper
- 1/2 cinnamon quill
- 1/2 tsp 7 spice (baharat)
To Garnish
- 1/2 cup almond flakes
- 1/2 cup pistachios
- 1/2 cup olive oil
- 1/2 cup currants
- 1/2 pomegranate, deseeded
Method
1. Season the lamb shanks with salt, spices and extra virgin olive oil.
2. Sear in a heavy-based pot on high heat to form a crust on the lamb. Add the aromatics and enough water to cover the shanks. Boil on high for 5 minutes, then reduce to a medium simmer for 90 minutes.
3. Wash the freekeh well, strain and set aside. Heat a medium non-stick pot, add the ghee and then the freekeh. Toss for a minute to toast, then add three and a half cups of broth from the lamb.
4. Season with salt, 7 spice, cracked pepper. Bring to a boil, then reduce to a low simmer until all the stock has evaporated.
5. The freekeh should be al dente and still have a bite to it.
6. While the freekeh is cooking, add the oil to a small fry pan and fry the nuts: almonds first, then pistachios, until golden. Be careful not to burn them. Set aside.
7. Deseed the pomegranate and set aside.
8. Once the freekeh is cooked, place it on a serving dish and garnish with half of the nuts and currants. Lay the lamb shanks on top; the meat should be falling off the bone.
9. Garnish with the remaining nuts, currants and pomegranate, and serve.
This hearty winter meal is packed with flavour and perfect for cold evenings. Stream free on 7plus.
