by Marie Viljoen
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my 14 recipes »
Marie Viljoen's Notes:
2 onions, thinly sliced Ask a question about this ingredient
3 garlic cloves, sliced Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
3 lamb shanks, cut across the bone in three places, and seasoned Ask a question about this ingredient
2 bunches spinach, well washed and stripped off stalks if tough Ask a question about this ingredient
1 teaspoon sumac, powdered Ask a question about this ingredient
2 hot red chiles Ask a question about this ingredient
In a casserole braise over medium heat, the 2 sliced onions and 2 cloves of garlic in some olive oil until lightly coloured.
Ask a question about this stepAdd the seasoned lamb pieces slowly and brown.
Ask a question about this stepAdd 1 teaspoon of sumac, 2 chiles, 5 allspice berries. Stir.
Ask a question about this stepAdd the bunches of washed spinach, press down, and squeeze a lid on top. You may have to add the spinach in stages, as it wilts and makes room for more.
Ask a question about this stepOnce the spinach has wilted enough, add water to reach just below the top of the meat, cover with a lid, bring to a simmer, and then turn the heat down and cook gently for about one and a half to two hours, until the lamb is falling from the bones. Take the lid off if you'd like to reduce to the juices more.
Ask a question about this stepTaste and check seasoning.
Ask a question about this stepServe as is, with spoons for the juice, or over a bed of rice.
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