Lamb shank and Vine Leaves Ramadan recipes

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One pot Vine leaves stuffing

Stuffing ingredients	Pot layering ingredients
3 cups Raw soaked and drained rice Handful of Chopped Parsley Handful of Chopped mint 1 cup Chopped and minced vine leaves 2 small Minced tomatoes 1 Minced red bell peppers/capsicum 1/4 cup pomegranate molasses Generous amount of olive oil Salt and pepper to taste 2.5 cups water 2 tbsp tomato paste	Sliced tomatoes Sliced carrots Sliced white onions Whole vine leaves

Method:

Mix all of your stuffing ingredients in a bowl and set aside.
In your pot, layer your sliced tomatoes, carrots and onions then top with a bed of vine leaves making sure to layer the sides fully from top to bottom as we’re looking to create a sealed cocoon for our stuffing to cook in.
Add in your stuffing.
Pour in your water mixed with tomato paste.
Seal your vine leaves cocoon closed with more vine leaves and cook on high without the lid on until the water is no longer visible and absorbed by the rice.
Reduce heat and cover. Should take around 35 mins.
Simmer for 10 more minutes or until fully absorbed and cooked like regular rice.
The consistency of the rice should be stickier and moist just like your vine leaves stuffing not like your regular fluffy rice.
Serve with a yogurt, chopped mint, salt and olive oil dressing on the side.

Ingredients	Lamb shank seasoning
2 Lamb Shank 2 large onion cut into cubes 4 whole cloves to be sticked in the onions 4 carrots diced 2 cinnamon sticks 3 potatoes diced 2 tablespoon tomato paste 2 teaspoon paprika powder 1 teaspoon cumin powder 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tablespoon all-purpose flour 3 tablespoon olive oil 3 cups of water	1 teaspoon paprika salt to taste Pepper to taste A drizzle of olive oil 5 garlic cloves cut in halves to be tucked in the shanks

Method:

Allow lamb shanks to come down to room temperature, pat dry with kitchen paper, removing excess silvered skin is optional as it shrinks during cooking. season and slice some pockets in your shanks and tuck your cloves in.
This following step is optional if you’re looking for a deeper and more tender lamb shanks, I skipped this step for aquicker and mess-free version and was equally great) Heat a large ovenproof pan on high heat, add a little oil and sear the meat in batches in a single layer until evenly browned all over.
Preheat oven to 190 degrees for 15 mins.
In a baking pan, add your flour, all of your spices, 2 measuring cups of water and mix.
Add your veggies and mix to incorporate.
Top your veggies with the seasoned shanks.
Mix your tomoato paste with the remaining one cup of water and add to the vegetables.
Cover the baking pan with aluminum foil.
Cook the lamb shank for 1 hour and a half, let it simmer, and cook slowly. Uncover the pan and flip the lamb shank. Cover with the aluminum foil again and cook for another 1 hour and a half in the braising liquid.
Take out the lamb shank from the oven and keep it covered for 5 to 10 minutes. Gently, stir the vegetables in the pan.
Serve hot and garnish with chopped parsley.