Lamb Shanks For Kapseh
A great way to release the most flavour out of Lamb Shanks to be used in Middle Eastern Kapseh.
- 4 Whole Lamb Shanks
- 1 Whole Onion
- 4 Sticks Cinnamon
- 4 Whole Bay Leaves
- 6 Whole Spice Cloves
- 2 Tbsp Mansaf or Kapseh Spices (- Can Be Found In Your Local Middle Eastern Grocer)
- ½ Cup Almonds (- Halved)
- ½ Cup Almonds (- Slivered)
- ½ Cup Pine Nuts
In a large pot, place your lamb shanks, onion, cinnamon sticks, bay leaves and spice cloves. Fill water till they are submerged. Place on stove top on a low heat. Bring to a boil and allow to cook for 3 hrs.
Take out shanks and place into a bowl. Remove the onions, cinnamon sticks and spice cloves but keep the stock. You can use the stock to make Middle Eastern Mansaf rice, which can be found in the Kitchen on the blog.
Add some olive oil to a frying pan and add the almonds, both halved and slivered and your pine nuts. Cook till golden brown. The slivered almonds should be darker than the other nuts.
Using two forks, pull apart the meat from the bone, semi shredding it.
In a pan heat a little bit of ghee, place the pulled meat and add your salt to taste, and the Mansaf or Kapseh spices, whichever you have on hand. Mix through well.
If you have made the rice, plate it up with the meat on top along with a sprinkle of mixed fried nuts.