Laham Mauza Lamb Shanks Steam BBQ | Suhana Safar

lamb shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken is leaner and pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable and cheaper.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some of the flavors of bay leaves.

Marinate lamb shanks with garlic, ginger, cumin, coriander, paprika, turmeric, cinnamon, and salt for at least 2 hours.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Add marinated lamb shanks to the pot and sear on all sides until browned, about 8-10 minutes.

Pour in lemon juice and enough water to cover the shanks halfway.

Add bay leaves and bring to a simmer.

Cover the pot and steam the lamb on low heat for 1.5 to 2 hours, until tender.

Remove the lamb shanks and set aside.

Increase the heat to reduce the sauce until thickened, about 10 minutes.

Preheat the grill to medium-high heat.

Brush the lamb shanks with olive oil and grill for 5-7 minutes, turning occasionally, until charred.

Serve hot with fresh herbs sprinkled on top.

Cooking Techniques

Spice Level: