Middle Eastern Slow Roasted Lamb Shanks

Middle Eastern Slow Roasted Lamb Shanks are a comforting dish worth the wait.

Ingredients

• 25 lb lamb shanks (about 5 pieces)
• 2 tbs 7 spice
• 1/2 tbs paprika
• 1 tbs black pepper
• 1 tbs cinnamon
• 1 tbs ground cardamom
• 1 tbs coffee and garlic BBQ rub
• 1 tbs basil
• 2 tbs salt
• 1 whole onion quartered
• Juice of 1 lemon
• 1 inch fresh ginger
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 8-10 bay leaves
• Fresh rosemary and thyme

Instructions

1. Start by rinsing the lamb shanks with cold water, dry with paper towel and with a tip of a knife poke the shanks all over. Place in the roasting pan of your choice (I used an aluminum foil pan so I don’t have to worry about clean up ☺️).
2. Make the marinade by adding all the other ingredients to a food processor except for the.
3. Bay leaves, rosemary and thyme. Process until smooth.
4. Add the marinade to the lamb shanks making sure to cover the meat very well, add the bay leaves. Cover the pan very well with plastic wrap and leave it in the fridge over night at least 12 hours.
5. Next day take the meat out of the fridge for at least an hour before baking, add the fresh rosemary and thyme springs.
6. Preheat the oven to 450 F.
7. Cover the pan tightly with parchment paper and foil. Bake for 35 minutes, then reduce the temperature to 375 F and let the meat cook slowly for 2 1/2 hrs – 3 hrs or until the meat is fork tender. Enjoy!
8. Serve next to roasted vegetables (I chose sautéd garlic thyme mushrooms) or any rice pilaf of your choice.