Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 kilograms of lamb shanks dry and season them liberally with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then arrange them on a wire rack in a smoker preheated to 225°F (107°C) and smoke for 2 hours using applewood chips until deeply fragrant.

2. 2

   Finely chop 3 large red onions, approximately 600 grams, and sauté them in a large Dutch oven over medium heat with 4 tablespoons of Niter Kibbeh (approximately 60 grams) for 15 minutes until softened and caramelized.

3. 3

   Add 6 minced garlic cloves, approximately 30 grams, and 2 tablespoons of grated fresh ginger, approximately 30 grams, to the onions and cook for an additional 2 minutes until fragrant, stirring constantly to prevent burning.

4. 4

   Stir in 3 tablespoons of Berbere spice blend, approximately 45 grams, and 1 cup of chopped canned tomatoes, approximately 240 grams, cooking for 5 minutes while stirring frequently to develop the flavors and create a rich base.

5. 5

   Carefully add the 2 smoked lamb shanks to the Dutch oven, then pour in 4 cups of beef broth, approximately 960 milliliters, ensuring the shanks are mostly submerged.

6. 6

   Bring the stew to a gentle simmer, cover the Dutch oven, and transfer it to a preheated 325°F (160°C) oven, braising for 1.5 hours, or until the lamb is fork-tender.

7. 7

   Remove the Smoked Ye'beg Wot from the oven, adjust seasoning if needed, and serve hot with traditional Injera or rice.