1Coat lamb shanks with ½ teaspoon salt and a few cranks of black pepper; set aside.
2In a large pot over medium-high heat, warm up olive oil until it shimmers.
3When the oil is hot, lightly sear lamb shanks on both sides, about 30 to 60 seconds per side.
4Add the xawaash, garlic, onion, cilantro and the remaining 1½ teaspoons salt; cover with about 9 cups of water (or until lamb shanks are completely covered).
5Bring to a boil over high, turn down the heat to medium, cover and cook for 3 hours.
6Periodically check the water level, adding water as needed to ensure the meat stays submerged for the first two hours of cooking time.
7When time is up, the meat should be very tender.
8Gently remove the lamb shanks from the pot and place on a plate.
9If there is a lot of broth leftover, boil down the excess liquid over high, uncovered, for 10 minutes, until reduced to a glossy gravy.
10Pour this gravy on top of the lamb shanks.
11Serve over white rice.
Ingredients
2 lamb shanks
2 teaspoons fine sea salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon xawaash (see Tip)
10 whole garlic cloves, peeled
1 large white onion, peeled and diced
0.5 cup cilantro leaves, roughly chopped
Equipment
large pot
Tips
To prepare your own xawaash blend, add 8 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground black pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in 1 teaspoon ground turmeric. Makes 4 tablespoons.
Lamb shanks can be stored in an airtight container in the fridge for 3 to 4 days.