by Marie Viljoen
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Marie Viljoen's Notes:
2
onions, thinly sliced
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3
garlic cloves, sliced
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4 tablespoons
olive oil
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3
lamb shanks, cut across the bone in three places, and seasoned
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2 bunches
spinach, well washed and stripped off stalks if tough
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1 teaspoon
sumac, powdered
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2
hot red chiles
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In a casserole braise over medium heat, the 2 sliced onions and 2 cloves of garlic in some olive oil until lightly coloured.
Ask the hotline about this step!Add the seasoned lamb pieces slowly and brown.
Ask the hotline about this step!Add 1 teaspoon of sumac, 2 chiles, 5 allspice berries. Stir.
Ask the hotline about this step!Add 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 the hotline about this step!Once 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 the hotline about this step!Taste and check seasoning.
Ask the hotline about this step!Serve as is, with spoons for the juice, or over a bed of rice.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
