Lamb shanks with freekeh perfectly marries tender lamb shanks with nutty freekeh, creating a comforting and satisfying meal that’s both hearty and healthy. To whip it up, you’ll need lamb shanks, a potato, carrots, mushrooms, olive oil, black pepper, salt, paprika, chili powder, allspice, lemon juice, freekeh, chicken stock, boiling water, green peas, pine nuts, and ghee.
Cooking this dish brings a wonderful aroma to my kitchen that can’t be beaten. The combination of spices and the slow-cooked lamb elevates the simple freekeh into something truly special. If you’re looking to impress at your next dinner gathering or simply want to treat yourself, this recipe fits the bill perfectly.
Understanding Freekeh
Freekeh is a unique grain made from green durum wheat. It gets harvested while still young, and then roasted to develop its smoky flavor. This process gives freekeh a distinctive taste and chewy texture.
Freekeh pairs well with a variety of flavors. I love combining it with herbs, spices, and roasted vegetables. Its nuttiness complements savory dishes wonderfully, enhancing the overall meal experience.
Incorporating freekeh into my recipes adds a nutritious twist. Whether I use it as a base or a side, it brings a delightful texture and flavor to the plate. This grain continues to gain popularity, and for good reason!
Ingredients:
- 4 lamb shanks
- 2 Carrots
- 1 Potato
- 200g of mushrooms
- 2-3 tbsp of olive oil
- 1 tsp of black pepper
- 2 tsp of salt
- 2 tsp of paprika
- 1 tsp of chilli powder
- 2 tsp of allspice
- 1/2 lemon, juiced
For the freekeh:
- 2 cups of freekeh
- 2 cups of chicken stock (or 2 stock cubes)
- 2 cups of boiling water
- 200g of green peas
- 30g of pine nuts
- 2-3 tbsp of ghee
- Salt and black pepper
How to make lamb shanks with freekeh?
- Preheat the oven to 200°C (392°F).
- Create a flavorful rub by combining olive oil, lemon juice, and your preferred spices. Generously coat lamb shanks with the mixture. Arrange the shanks bone-side up in a roasting tin, surrounded by roughly chopped potatoes, carrots, and mushrooms. Season the vegetables with any remaining spice rub or simply salt and pepper. Add a splash of water to prevent drying.
- Cover the tin with foil and roast for 30 minutes at 200°C. Reduce the oven temperature to 170°C (338°F) and continue roasting for 120-150 minutes. Uncover the tin and cover the meat with juices from the tin every 15 minutes during the final 45 minutes to retain moisture.
- While the lamb cooks, rinse freekeh to remove impurities. Soak in cold water for 30 minutes. Combine freekeh with water and stock in a heavy-bottomed pan, bring to a boil, then reduce heat to simmer for 30-45 minutes or until al dente. Add peas for the final 5-10 minutes.
- Toast pine nuts (and optionally almonds) in ghee until golden brown. Carefully remove to prevent burning and reserve the ghee.
- Heat the reserved ghee until smoking and pour over cooked freekeh, stirring to combine. Serve lamb shanks on a bed of freekeh, accompanied by roasted vegetables. Garnish with toasted pine nuts and a dollop of yogurt or tzatziki.
Serving Suggestions
Pairing Sides
I enjoy pairing this dish with roasted vegetables like carrots, zucchini, and bell peppers. The sweetness from the roasted veggies balances well with the savory richness of the lamb.
Another great option is a simple green salad, featuring arugula, cucumber, and a lemon vinaigrette. This salad adds a refreshing contrast and complements the meal’s robust flavors.
For a heartier side, consider mashed potatoes or creamy polenta. Both provide a creamy texture that pairs nicely with the meaty shanks. Lastly, serving with warm, crusty bread allows you to soak up the flavorful braising liquid.
Plating Techniques
Plating can elevate the dish’s presentation significantly. Start by placing a generous portion of freekeh in the center of the plate. Gently arrange the lamb shank on top, allowing juices to drizzle onto the freekeh for added flavor.
Add roasted vegetables alongside the lamb for a pop of color. I often drizzle a bit of olive oil and fresh herbs like parsley over the top for a finishing touch.
Using a wide, shallow plate helps create an appealing look. This style showcases the meal’s vibrant colors and textures. Remember, a clean plate edge adds to the overall presentation, making the dish inviting and delicious.
Storage and Leftovers
Refrigerating
After enjoying your meal, allow the dish to cool down to room temperature. I recommend transferring it to an airtight container for optimal freshness. This method prevents moisture loss and keeps flavors intact.
Store it in the refrigerator for up to 3 days. For best results, try to eat it within this timeframe. To maintain texture, consider separating the lamb from the freekeh. This separation helps both components stay flavorful longer.
Freezing Tips
If you want to save leftovers for a longer period, freezing is a great option. I suggest placing the cooled dish into a freezer-safe container or a heavy-duty freezer bag. Ensure to remove excess air from bags to avoid freezer burn.
They can be frozen for up to 3 months. Label each container with the date so you can keep track. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheating Best Practices
Reheating properly ensures your lamb shanks with freekeh tastes just as delicious as the first time. For best results, I recommend using the oven. Preheat it to 350°F (175°C) and cover the dish with foil. This method retains moisture while heating.
Microwaving is another quick option if you’re short on time. I suggest using a microwave-safe container and adding a splash of water to keep the dish moist. Heat in short intervals, stirring in between, until warmed through. Enjoy your meal!
Conclusion
Lamb shanks with freekeh create a flavorful and satisfying dish. The tender lamb pairs beautifully with the nutty texture of freekeh, making each bite enjoyable.
I love how this meal brings together rich flavors and health benefits. Freekeh is packed with nutrients and fiber, adding to the dish’s appeal.
Enjoying this meal can elevate any dining experience, whether it’s a casual family dinner or a special gathering with friends.
As already mentioned above, a fresh salad is a great pairing for this dish.
Get this Jerusalem salad recipe now (by clicking the image below):
