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StarChefs

Berbere Braised Lamb Shank
Jiko – The Cooking Place, Disney's Animal Kingdom Lodge
Chef Anette Grecchi-Gray
Adapted by StarChefs

Yield: 6 servings

  • 1/2cup olive oil
  • 6 Lamb Shanks, 18 to 22 oz. each
  • 1 Tablespoon Kosher salt
  • 1/2 Tablespoon fresh ground black pepper
  • 1 Spanish onion, chopped
  • 12 Roma tomatoes, quartered
  • 15 garlic cloves, halved
  • 2 Tablespoons all-purpose flour
  • 3 quarts water
  • Berbere Marinade (see recipe below)

In a roasting or sauté pan, heat the olive oil until hot and smoky. Season the lamb shanks with Kosher salt and black pepper. Sear the lamb shanks in the hot oil until they are browned all over. Remove shanks from the roasting pan and place them on a tray lined with parchment paper, baking paper, or tin foil.
In the same roasting pan, with a bit of fresh olive oil, sauté the onions, tomatoes, and garlic cloves. Toss in the all-purpose flour, mix well and make sure all the flour is cooked. Add the water and bring to a quick boil. Preheat the oven to 350 degrees. Baste the seared lamb shanks with the Berbere marinade and place them in another roasting pan. Pour the cooking liquid with the vegetables and remaining Berbere marinade over the shanks and cover the pan with foil. Cook in the oven for 1 hour. Remove the foil and put the pan back in the oven for another 30 minutes. When done, remove the shanks from the liquid and place on a plate. Reserve until ready to serve. Take the sauce and the vegetables in the roasting pan and blend until smooth with a blender or stick-type blender. Adjust seasoning if necessary. When ready to serve, place hot lamb shanks on the plate and pour the Berbere sauce on top.
Note: This recipe is for 18 to 22 ounce lamb shanks. If unable to find this size, you may use smaller fore hind shanks and count two per person; cooking time will be reduced to half.

Berbere Marinade

Yield: 12 servings

  • 1/2 cup ginger, finely chopped
  • 1/4 cup garlic cloves, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup jalapeno pepper, finely chopped
  • 1/2 cup canola oil
  • 1/4 cup tomato paste
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon Kosher salt
  • 1 dash fresh ground black pepper

In a blender, combine the chopped ginger, garlic, cilantro, and jalapeno pepper and pulse with the canola oil. Add the tomato paste and slowly add the red wine vinegar while pulsing the blender. Lastly, add the spices and adjust seasoning to taste.

Note: Marinade can be kept in refrigerated for up to one month and can be prepared with any type of chili, depending on your preference.

 

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