Despite Dubai’s temperate winter temperatures, there’s nothing like celebrating the impending arrival of December by tucking into a hearty stew. One-pot meals are ideal for those who don’t have hours to toil away in the kitchen. They’re also fantastic for repurposing into smaller meals throughout the week since they are generally made in large quantities.
For this recipe, we’ve used lamb shanks that are slow-cooked in an aromatic broth with thyme, tomatoes, olives, artichokes, and plenty of garlic. The meat literally falls off the bone, making this dish irresistible. We recommend finishing off your meal by sopping up the broth with a crusty baguette.
- 3 to 4 lamb shanks, excess fat trimmed
- ½ tsp cracked black pepper
- 1 tbsp extra-virgin olive oil
- 4 tbsp unsalted butter
- 1 onion, thinly sliced
- 8 cloves of garlic, peeled and thinly sliced
- 10 sprigs of thyme
- 1 tbsp dried oregano
- 1 tbsp fennel seeds
- 1 bay leaf
- 1 tbsp pink peppercorns
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 2½ cups hot vegetable stock (ideally low/no sodium)
- ¾ cup olives of your choice
- ¾ cup preserved artichokes
- 3 to 4 plum tomatoes, cut into chunks (about 1 cup)
- ½ lemon
- Handful of fresh parsley
Preheat the oven to 375℉/190℃.
Generously season the lamb shanks with salt and pepper. Heat the olive oil in a heavy-duty pot or Dutch oven on medium-high, and sear all sides of the lamb shanks until golden brown. Transfer the lamb to another plate, and set aside.
Lower the heat to medium-low and melt the butter in the same pot. Add in the onions, garlic, thyme, dried oregano, fennel seeds, bay leaf, and pink peppercorns as well as one teaspoon of salt. Let the onions, garlic, and aromatics caramelize for about five to seven minutes.
Add in the tomato paste and Dijon mustard, and combine. Return the lamb shanks into the pot and pour the hot broth in. Increase the heat to high, turning it off once the liquid hits boiling point. Taste the broth at this point for any seasoning adjustments that may be needed. Add in the olives, artichokes, tomatoes, and lemon, and give it a good mix.
Cover the pot with a lid and transfer it to the oven. Let the stew cook in the oven for one hour.
Garnish with fresh parsley and serve with warm crusty baguette, if desired.
Noreen Wasti is the creator of Noni’s Place, a food and lifestyle website.