Mediterranean lamb shank stew with roasted potatoes and garlic

My paternal grandmother was from Algeria, and this dish is inspired by the stews she used to make. This particular version is based on a dish from the island of Djerba, off the coast of Tunisia. It's a beautiful, slow-cooked lamb shank stew, flavored with cumin, cinnamon, and garlic, and served with roasted potatoes.

Ingredients:

• 1 lamb shank
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili flakes
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 bay leaves
• 1/2 teaspoon thyme leaves
• 1/2 cup white wine
• 3 cups chicken stock
• 2 tablespoons tomato paste
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/2 lemon, juiced

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a small pan, toast the cumin seeds over medium heat until fragrant. Add the ground cumin, cinnamon, chili flakes, and garlic, and cook for 1 minute
3. In a large, oven-proof pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, and bay leaves, and cook until softened, about 5 minutes.
4. Add the lamb shank and thyme leaves, and cook for 5 minutes.
5. Add the white wine, and cook until the wine has evaporated.
6. Add the chicken stock, tomato paste, and toasted cumin mixture. Bring to a simmer, then cover and transfer to the oven.
7. Cook for 2 1/2 to 3 hours, until the lamb shank, is tender and falling off the bone.
8. Remove from the oven, and stir in the parsley, mint, and lemon juice.
9. Serve with roasted potatoes.

This dish is a comforting, warming, and hearty stew that is perfect for a winter's day. The lamb shank is succulent and flavourful, and the roasted potatoes are the perfect accompaniment.

P.S. Both recipe and picture were completely AI generated!

Preview