Mahija (Lamb Shanks)

Ingredients

• 2 Shanks of Lamb
• 1 Large white onion, Sliced long slices
• 1 Lemon
• 1 Orange
• A cup of warm water soaked in it one teaspoon of ground saffron
• Two tablespoons of rose water
• Olive oil
• Lurpak Butter
• 2 Bay leaves
• 4 Dried prunes
• 4 Dried apricots
• Two tablespoons of starch (corn flour)
• One medium spoonful of salt
• One medium spoonful of ground cardamom
• One medium spoonful of freshly ground black pepper - 3 tablespoons of olive oil

Steps

1. To make the sauce: grate the orange and lemon peel with a grater and add the peels to the mixture of a cup of warm water with saffron and rose water, then squeeze orange and lemon juice and add to them as well.
2. Sprinkle meat shanks with part of the meat seasoning mixture and leave for an hour until fermented a little. Fry with a quarter cup of olive oil and 50g Lurpak butter over heat until the meat turns red from all sides, then remove the meat from the pot and leave aside.
3. In another saucepan, mix olive oil and 50g of Lurpak butter and fry onion slices, thyme herbs and bay leaves for 5 minutes, then add the cooked meat. You can add the remaining spices from the mixture of the meat, if any, and pour the sauce mixture over the meat and a liter of Maggi broth.
4. Add garlic cloves and prunes to the meat. Cover the pot and place it in the oven for two and a half hours or more at 180 degrees until the meat is well cooked.
5. Remove the meat from the pot and mix the meat juices with melted starch and cold water and leave over heat until the sauce thickens a little.
6. Put the meat in a serving container and pour the meat sauce over it and decorate with nuts, pomegranate seeds, and slices of parsley or dill.

7. To watch the making of this recipe click here