JERK LAMB SHANKS Sep 24 Written By Eleanor Debel https://www.youtube.com/shorts/cXBDnBmVQRcPrintJERK LAMB SHANKSYield 4-6Prep time20 MinCook time4 HourTotal time4 H & 20 MIngredients4-6 whole lamb shanks, trimmed of silver skin and meat scored ¼ cup jerk seasoning paste ¼ cup harissa paste 2 limes, juiced 3 Tbsp jerk spice blend or preferred seasoning blend 2 celery stalks, cut into chunks 1 large carrot, cut into chunks 1 large onion, peeled and quartered 1 sprig of rosemary 1 large cinnamon stick 2 bay leaves 4 pimento seeds 4 cardamom pods2 cups vegetable broth Cilantro Mint Chutney:1 bunch cilantro 2 serrano peppers, stemmed and halved 4 garlic cloves¼ cup fresh mint leaves1 lime, juiced1 cup yogurt 1 tsp kosher salt or more to taste Basmati Rice:1 Tbsp ghee½ onion, thinly sliced ¼ tsp ground cardamom¼ tsp ground turmeric ⅛ tsp ground clove ⅛ tsp ground allspice 2 cups washed basmati rice 2 cups lamb stock from shanks InstructionsIn a large mixing bowl stir together the jerk paste, lime juice, harissa paste and jerk spices. Add the lamb shanks and coat all of the meat evenly with the marinade. Cover and let marinade for at least 2 hours in the fridge and ideally overnight. Preheat your oven or smoker to 180 F. set a rack inside of a large sheet tray or roasting pan and add the lamb shanks in an even layer. Pour about 1-2 cups of water into the bottom of the tray to catch the drippings then put the shanks in the oven or the smoker. Cook low and slow for about 2-3 hours or until the lamb's internal temperature reaches 150 F. Remove from the oven, pull out the rack so the lamb is sitting in liquid and add the celery, carrot, onion, rosemary, cinnamon stick, bay leaves, cardamom pods, pimento seeds and broth to the pan with the lamb. Cover tightly with tin foil then put back into the oven or smoker for another 1-2 hours until the meat is falling off the bone. While the meat cooks make the chutney: in a blender or a food processor combine the cilantro, serrano, garlic cloves, mint, yogurt, lime juice and salt and blend until smooth. Transfer to a serving bowl and refrigerate until ready to serve. When the meat is done, remove the shanks to serving tray and cover to keep warm then pour all the stock from the pan through a strainer and reserve the strained lamb stock for the rice Heat a large pot over medium high and add the ghee and sliced onions. Cook 2-3 minutes until soft then add in all the spices and toast, stirring constantly for 1 minute. Add the rice and lamb stock and bring to a simmer. Reduce the heat to low, stir the rice once more then cover with a tight fitting lid and cook until all the liquid is absorbed and the rice is fluffy, about 12-15 minutes. Serve the lamb shanks over the cooked basmati rice with cilantro mint chutney on the side to eat with each bite. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatrice dishestechnique Eleanor Debel
JERK LAMB SHANKS Sep 24 Written By Eleanor Debel https://www.youtube.com/shorts/cXBDnBmVQRcPrintJERK LAMB SHANKSYield 4-6Prep time20 MinCook time4 HourTotal time4 H & 20 MIngredients4-6 whole lamb shanks, trimmed of silver skin and meat scored ¼ cup jerk seasoning paste ¼ cup harissa paste 2 limes, juiced 3 Tbsp jerk spice blend or preferred seasoning blend 2 celery stalks, cut into chunks 1 large carrot, cut into chunks 1 large onion, peeled and quartered 1 sprig of rosemary 1 large cinnamon stick 2 bay leaves 4 pimento seeds 4 cardamom pods2 cups vegetable broth Cilantro Mint Chutney:1 bunch cilantro 2 serrano peppers, stemmed and halved 4 garlic cloves¼ cup fresh mint leaves1 lime, juiced1 cup yogurt 1 tsp kosher salt or more to taste Basmati Rice:1 Tbsp ghee½ onion, thinly sliced ¼ tsp ground cardamom¼ tsp ground turmeric ⅛ tsp ground clove ⅛ tsp ground allspice 2 cups washed basmati rice 2 cups lamb stock from shanks InstructionsIn a large mixing bowl stir together the jerk paste, lime juice, harissa paste and jerk spices. Add the lamb shanks and coat all of the meat evenly with the marinade. Cover and let marinade for at least 2 hours in the fridge and ideally overnight. Preheat your oven or smoker to 180 F. set a rack inside of a large sheet tray or roasting pan and add the lamb shanks in an even layer. Pour about 1-2 cups of water into the bottom of the tray to catch the drippings then put the shanks in the oven or the smoker. Cook low and slow for about 2-3 hours or until the lamb's internal temperature reaches 150 F. Remove from the oven, pull out the rack so the lamb is sitting in liquid and add the celery, carrot, onion, rosemary, cinnamon stick, bay leaves, cardamom pods, pimento seeds and broth to the pan with the lamb. Cover tightly with tin foil then put back into the oven or smoker for another 1-2 hours until the meat is falling off the bone. While the meat cooks make the chutney: in a blender or a food processor combine the cilantro, serrano, garlic cloves, mint, yogurt, lime juice and salt and blend until smooth. Transfer to a serving bowl and refrigerate until ready to serve. When the meat is done, remove the shanks to serving tray and cover to keep warm then pour all the stock from the pan through a strainer and reserve the strained lamb stock for the rice Heat a large pot over medium high and add the ghee and sliced onions. Cook 2-3 minutes until soft then add in all the spices and toast, stirring constantly for 1 minute. Add the rice and lamb stock and bring to a simmer. Reduce the heat to low, stir the rice once more then cover with a tight fitting lid and cook until all the liquid is absorbed and the rice is fluffy, about 12-15 minutes. Serve the lamb shanks over the cooked basmati rice with cilantro mint chutney on the side to eat with each bite. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatrice dishestechnique Eleanor Debel
