Thanksgiving greetings from Dubai to all of you. We’ve currently got a sandstorm situation happening outside, and part of me is wishing it was snow. Last Thanksgiving we threw a cozy sit down dinner at home with some of our friends, it was a lovely evening in all aspects from the food to the company to the ambience. The past few weeks have been so insanely busy for me on the work end that I just didn’t have time to even think about doing something at home. So sadly this year we will be going out for dinner (I say that with an eye roll). We’ll be heading to Clinton Street Baking Company with some friends, I figured it’ll be the closest to an authentic American experience in Dubai as it’s an NYC transplant. I do hope it’s good, all I need is some pecan pie and potatoes and I’m a happy gal. Okay some hot apple cider would be great too.
We are slowly moving into a cooler season here in Dubai. Emphasis on slowly, it’s pretty much still summer. Regardless I’m cooking up stews and heartier dishes in the kitchen including this dreamy lamb shank stew. Not one to rave about my own cooking but NGL (for the non millennial “not gonna lie”) this was good. I’m a sucker for lamb shanks as it is, nothing like slow cooked fall-off-the-bone moreish goodness. Also can we take a moment to talk about the bone marrow? Don’t judge me but I literally suck it out like it’s a straw (TMI, was that a gross visualization?) This stew has a slight Mediterranean twist with the addition of whole lemons, artichokes, and olives combined with aromatic thyme and plenty of garlic. If this recipe hasn’t enticed you yet, this one-pot-meal business will. Throw it all in and forget about it. Sopping up that broth with some crusty baguette is just not optional. Happy Thanksgiving my lovely friends!
Recipe (serves 2 generously)
- about 3-4 (1.35 lb) lamb shanks, excess fat trimmed if necessary
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 tbs extra virgin olive oil
- 4 tbs unsalted butter
- 1 onion thinly sliced
- 8 cloves of garlic, peeled and thinly sliced
- 10 sprigs of thyme
- 1 tbs dried oregano
- 1 tbs fennel seed
- 1 bay leaf
- 1 tbs pink peppercorns
- 1 tsp salt
- 2 tbs tomato paste
- 1 tbs Dijon mustard
- 2 ½ cups hot vegetable stock (ideally low/no sodium)
- ¾ cup olives of your choice
- ¾ cup preserved artichokes
- 3-4 plum tomatoes cut into chunks (about 1 cup)
- ½ of a whole lemon
- fresh parsley for finishing
Preheat the oven to 375F/190C.
Generously season the lamb shanks with salt and pepper. Heat the olive oil in a heavy-duty pot or Dutch oven on medium high and sear all sides of the lamb shanks until golden brown. Transfer the lamb shanks to another plate and set aside.
Lower the heat to medium-low and melt the butter in the same pot. Add in the onions, garlic, thyme, dried oregano, fennel seed, bay leaf, pink peppercorns and salt. Let the onions, garlic and aromatics caramelize for about 5-7 minutes. Next add in the tomato paste & Dijon mustard and combine.
Return the lamb shanks into the pot and pour the hot broth in. Increase the heat to high and once the liquid hits boiling point shut the heat off. Taste the broth at this point for any seasoning adjustments. Add in the olives, artichokes, tomatoes, & lemon and give it a good mix.
Cover the pot with a lid and transfer to the oven. Let the stew cook in the oven for one hour.
Garnish with fresh parsley and serve with warm crusty baguette if desired.
This recipe is also featured on Savoir Flair: http://www.savoirflair.com/culture/266517/one-pot-lamb-stew-recipe
photography: Sheetal Bhagnari