Roasted Lamb Shank, Date Molasses & Baharat
Fork up your holiday feast with Farmer J's Roasted Lamb Shank, Date Molasses & Baharat, accompanied with a side of baby miso roast potatoes. Slow-roasted perfection, glazed with date molasses and Baharat spices—Christmas flavour done the Farmer J way!
Serves 4
30 Mins Prep / 120 Mins Cooking
Forkin’ Easy
Ingredients
4 Lamb Shank – 300g each
Salt & pepper
2 Carrots
1 White Onion
3 Stocks of Celery
1 Leek
1 Garlic Bulb – cut in half
200ml Red Wine
1 Litre Chicken Stock (or water)
Thyme
2 tbs. Farmer J Baharat Spice Mix
100g Date Molasses
3 -4 tbs. Olive Oil
Method
- Season the shanks with salt & pepper.
- Cut the vegetable into large chunks.
- Heat olive oil over medium-high heat and sear the lamb shanks. Achieve a deeper coloration for enhanced flavor. Once seared, transfer the shanks to a side plate.
- In the same pot used for searing the lamb, add onions and use their natural liquids to deglaze the pot. Incorporate the remaining vegetables, cooking for 5-10 minutes. Then, reintroduce the lamb shanks.
- Pour in red wine and deglaze the pot by scraping the bottom with a wooden spoon. Add chicken stock or water, Date Molasses, and the remaining spices.
- Cover the pot and cook at 175°C for 2.5 hours.
- For the sauce: Remove lamb shanks, strain the remaining liquids into another casserole, and reduce them by half. Check for seasoning.
- To serve: Reheat the lamb shanks in the sauce. Enjoy your flavorful X-mas masterpiece!
