Gazan Braised Lamb Shank
Australian Lamb, Tomato Sauce, Maftoul, Parsley, Mom's Jasmine Rice
Chef Samir Mogannam of Beit Rima | San Francisco
Adapted by StarChefs | November 2022
INGREDIENTS:
Lamb Shanks and Tomato Sauce:
Yield: 12 servings
4 Australian lamb shanks
Salt
4 heads garlic, roughly chopped
4 onions, roughly chopped
6 carrots, roughly chopped
5 red bell peppers, roughly chopped
Canned plum tomatoes
6 tablespoons kosher salt
6 tablespoons smoked paprika
5 tablespoons toasted cumin seeds
2 tablespoons allspice
2 tablespoons black peppercorns
1 tablespoon cinnamon
1 teaspoon nutmeg
Bay leaves
To Assemble and Serve:
Yield: 1 serving
1 cup cooked maftoul
Freshly ground black pepper
Extra virgin olive oil
Chopped parsley
Mom’s rice (unrinsed jasmine rice, toasted in olive oil then steamed)
METHOD:
For the Lamb Shanks and Tomato Sauce:
Generously season lamb with salt. Place on a wire rack set over a sheet tray and refrigerate 8 hours or overnight to cure. The following day, heat oven to 400°F on convection. Place lamb racks on a sheet tray and roast 30 to 40 minutes. Reduce oven heat to 350°F (off convection). Transfer roasted lamb shanks to a hotel pan, bone-side up. Add garlic, onion, carrots, red bell peppers, plum tomatoes, spices, and a handful of bay leaves. Add enough water to cover the meat. Cover the hotel pan with aluminum foil. Place over medium flame and heat 15 minutes. Place in the oven and braise 3 hours or until the lamb is tender. Place hotel pan over an ice bath to cool. Refrigerate 8 hours (or overnight), allowing the lamb to absorb the braising liquid. The following day, gently heat lamb in the oven or over burners until the braising liquid has liquified. Carefully remove the lamb shanks and set aside. Ladle the remaining contents of the hotel pan into a large food mill. Mill into a nonreactive container. Season with salt.
To Assemble and Serve:
In a small pot over medium heat, combine maftoul and 1 ½ cups Tomato Sauce. Bring to a simmer. Add 1 Lamb Shank and continue simmering until the Lamb Shank is warmed through and tender. Transfer to a serving bowl. Top with black pepper, olive oil, and parsley. Serve with rice.
