Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 4 tablespoons of olive oil, 6 minced cloves of garlic, 0.25 cup of fresh lemon juice, 2 tablespoons of Baharat spice blend, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground cinnamon, 2 teaspoons of salt, and 1 teaspoon of black pepper to create a flavorful marinade.

2. 2

   Generously coat 4 lamb shanks (approximately 1 pound each) with the prepared spice marinade, ensuring all surfaces are covered, then refrigerate them for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.

3. 3

   Prepare a charcoal grill for direct and indirect heat by arranging hot coals on one side and leaving the other side free of coals, aiming for a medium-high direct heat for searing.

4. 4

   Place the marinated lamb shanks directly over the hot coals on the charcoal grill and sear each side for 3-4 minutes until deeply browned and caramelized, creating a robust crust.

5. 5

   Transfer the seared lamb shanks to a sturdy, heat-safe Dutch oven, add 1 finely chopped large onion, and pour in 4 cups of lamb broth or water around the shanks.

6. 6

   Stir in 0.5 cup of chopped fresh mint and 0.5 cup of chopped fresh parsley into the Dutch oven with the shanks.

7. 7

   Cover the Dutch oven tightly with its lid, place it on the indirect heat side of the charcoal grill, and slow cook for 2 to 2.5 hours, or until the lamb shanks are fork-tender and easily pull away from the bone.

8. 8

   Carefully remove the Dutch oven from the grill, let the lamb shanks rest for 10 minutes, and then serve hot, garnished with extra fresh herbs if desired.