One-Pot Lamb Shanks with Maftoul
Rated 5.0 stars by 1 users
Category
Zaytoun
Cuisine
Palestinian
Servings
4
Prep Time
20 minutes
Stove Time
30 minutes
Wonderbag Time
5-6 hours
Slow-braised lamb shanks simmered in spiced stock with onions, carrots, and an optional splash of brandy that deepens everything it touches. As the meat turns tender and the maftoul drinks up the glossy sauce, the kitchen fills with the scent of cinnamon, allspice, and slow comfort — a dish made for unhurried evenings and good company.
Recipe courtesy of our friends at Zaytoun, adapted for the Wonderbag
Author:Zaytoun
Ingredients
-
4 lamb shanks
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1tsp Sea Salt
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2 medium onions, chopped
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2 medium carrots, sliced
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4 garlic cloves, sliced
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1½ tbsp tomato paste
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100ml brandy (for a non-alcoholic alternative, mix apple juice with a little vinegar)
- 1.25L chicken stock (you’ll likely use around 800ml)
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200g maftoul
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2 tbsp olive oil
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Salt and freshly ground black pepper
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2 cinnamon sticks
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½ tsp ground allspice
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½ tsp ground cardamom
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2 bay leaves
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Good grind cracked black pepper
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Toasted almond flakes
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Chopped parsley
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Pomegranate seeds
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Thick natural yoghurt
-
A simple side salad
For the Lamb and Maftoul
To garnish:
To serve
Directions
Brown the lamb: Heat olive oil in a large, heavy casserole over medium-high heat. Season the lamb shanks generously with the sea salt and brown them on all sides until deeply caramelised. Remove and set aside.
Soften the vegetables: Add the onions and carrots to the same pan. Cook for about 5 minutes until soft and translucent, scraping up any golden bits as they form.
Deglaze with brandy (: Pour in the brandy and let it bubble for 1–2 minutes, scraping the base of the pan to lift the caramelised residue — this adds a layer of richness and depth to the final sauce.
Build the flavour: Add the cinnamon sticks, allspice, cardamom, and bay leaves. Stir until fragrant, then add the garlic and cook for 30 seconds more. Stir in the tomato paste and cook for another minute to deepen the colour and flavour.
Simmer the lamb: Pour in around 800ml of chicken stock, stirring to combine. Return the lamb shanks to the pot, ensuring they’re mostly submerged. When the liquid has been brought to a boil, cover with the pan lid and transfer to your Wonderbag. Allow to slow-cook in the Wonderbag for 4-5 hours, until the lamb is meltingly tender and the liquid reduced to a glossy sauce.
Add the maftoul: Stir in the maftoul, ensuring it’s evenly distributed and mostly submerged in the sauce. Cover and slow-cook in your Wonderbag for an hour, stirring after half an hour.
Finish and serve: When the maftoul is plump and the sauce rich and unctuous, taste and adjust seasoning. Remove the cinnamon sticks and bay leaves.
Garnish: Scatter over toasted almonds, parsley, and pomegranate seeds for brightness and crunch. Serve straight from the pot with dollops of thick yoghurt and a simple salad to cut through the richness.
Recipe Note
Recipe courtesy of our friends at Zaytoun, adapted for the Wonderbag
