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6
Complex
By Anas Atassi
Published 2021
Heat the oil in a large, deep pan on high heat and fry the lamb shanks (two at a time) until they are fully seared and caramelised. Nicely caramelised meat does not stick to the bottom of the pan when turning.
Place the lamb shanks on a plate and set aside. Then fry the onion, garlic, a’atryaat garni, tomato paste, cayenne pepper and ground cumin briefly, or until the onion and garlic a