Baked lamb shank
8 servings
120 minutes
The recipe was shared with us by Almaz Aliyev, chef of the Almaz restaurant.
1
Remove excess membranes from the shank and cut off the lower muscle from the bone, cleaning the bottom of the bone. The trimmed meat can be saved and used later for broth.
2
Mix turmeric, oil, paprika, pressed garlic, and oregano.
- Turmeric: 1 teaspoon
- Vegetable oil: 150 ml
- Paprika: 0.5 teaspoon
- Garlic: 6 cloves
- Oregano: 1 teaspoon
3
Rub the meat with salt, massaging it a bit, then rub in the pepper as well. Coat with a spicy marinade and let it marinate for an hour.
- Salt: to taste
- Ground black pepper: to taste
4
Then send the meat to the oven preheated to 180 degrees for 30-40 minutes. 10 minutes before the end, add a couple of tomatoes and chili pepper to the baking tray with the meat.
- Tomatoes: 2 pieces
- Chili pepper: 1 piece
5
Chop the red onion into feathers, chop the cilantro, mix the onion with cilantro, season with lime juice, sumac, salt and pepper, and place at the bottom of a large dish. Top with meat, tomatoes and chili.
- Red onion: 1 head
- Coriander: 20 g
- Sumac: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Lime juice: to taste