Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly pat dry 4 large lamb shanks, then generously rub them with 2 tablespoons of berbere spice blend, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of Niter Kibbeh over medium-high heat and sear all sides of the seasoned lamb shanks until deeply browned, approximately 3-4 minutes per side.

3. 3

   Remove the shanks from the pot and add 2 more tablespoons of Niter Kibbeh, then sauté 1 large finely chopped red onion, 6 minced cloves of garlic, and 1 grated two-inch piece of fresh ginger for 8 minutes until softened and aromatic.

4. 4

   Stir in the remaining 2 tablespoons of berbere spice blend and 2 medium puréed ripe tomatoes, cooking for 5 minutes until the sauce thickens slightly, then add 1 cup of beef broth and 2 tablespoons of fresh lemon juice, bringing the mixture to a simmer.

5. 5

   Carefully place the seared lamb shanks into the preheated tandoor oven, ensuring they are positioned to cook evenly, then pour the simmering berbere sauce over the shanks.

6. 6

   Bake in the tandoor oven for 2.5 to 3 hours at approximately 175°C to 200°C (350°F to 400°F), basting every 45 minutes with the pan juices and incorporating 1 tablespoon of honey into the pan juices for the last 30 minutes to create a sticky glaze.

7. 7

   Carefully remove the tender lamb shanks from the tandoor and let them rest for 15 minutes before serving with the rich berbere glaze.