4 hr 0 min
4 hr 0 min
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As we approach the holiday season, I’m seeing more and more lamb stew recipes popping up on the internet. It’s the perfect time for me to share a very special recipe for slow-cooked lamb with four different kinds of grapes. This recipe is incredibly easy to make—it just requires time and patience since it takes a while to cook. I use two types of raisins—white and dark—along with two kinds of fresh, seedless grapes—black and red. Simply blend the raisins with water and spices, and you’ve got your sauce ready in no time. Pour it over the lamb shanks, pop them in the oven for 2-3 hours at low heat, and the result is a super flavorful, juicy lamb that falls off the bone—pure perfection. I like to serve it with my favorite side: rice with noodles, but even simple white rice will work perfectly here.
Use a knife to cut through the meat and skin on the back of the shank. Scrape away excess fat and meat from the end of the shank bone.
Season the lamb shanks with salt, pepper, and olive oil.
In a dutch oven over medium heat (or any heavy pot that is oven safe) add olive oil. After 2 minutes, add the shanks. Sear them for 3-4 minutes on each side. Take them out of the pot and turn off the heat.
Preheat the oven to 320°F or 160°C.
Making the sauce, in a blender, add the raisins, 1 cup of water, and spice. Blend until smooth.
Place the shanks back in the pot, pour the sauce over and rub all the shanks with the sauce.
Add 2 more cups of water, place the grapes bundles and garlic heads on top.
Close with a lid and cook for 2-3 hours in the oven. Check every hour, and if you see the liquids are about to fully evaporate, add another cup of water.
Serve from the pot over rice!
YASSS!
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