Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks generously with salt and black pepper, then rub each shank with 1 tablespoon of olive oil, 3 minced garlic cloves, and 1 tablespoon of Baharat spice blend.

2. 2

   Place the seasoned lamb shanks into vacuum-sealable bags along with 1 bay leaf, 2 sprigs of fresh rosemary, and 2 tablespoons of fresh lemon juice in each bag, then seal them tightly.

3. 3

   Submerge the sealed lamb shanks in a preheated sous-vide water bath at 62 degrees Celsius (143.5 degrees Fahrenheit) and cook for 24 hours to achieve tender results.

4. 4

   Once the sous-vide cooking is complete, remove the lamb shanks from their bags, reserving the cooking liquid, then pat the shanks thoroughly dry with paper towels.

5. 5

   In a large heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat and sear each lamb shank for 2-3 minutes per side until beautifully browned, then set aside.

6. 6

   For the freekeh pilaf, sauté 1 large diced yellow onion in a separate pot with 1 tablespoon of olive oil until softened, then add 1.5 cups of whole freekeh and toast for 2 minutes.

7. 7

   Pour in 3 cups of chicken broth, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the freekeh is tender and the liquid is absorbed, stirring in the reserved lamb shank cooking liquid.

8. 8

   Gently stir 0.5 cup of chopped fresh parsley, 0.25 cup of chopped fresh mint, and 0.25 cup of toasted pine nuts into the freekeh pilaf, then serve immediately alongside the sous-vide Lebanese lamb shanks.

9. 9

   Adjust seasoning of the pilaf with salt and black pepper to taste before serving.