Lambshank lollypops on a Nort-African Plate
LaI bet you all know the chicken lollypops, but have you heard of the lambshank lollypops? Probably not… Yet they are a lot easier to prepare than the chicken lollypops all of us crave for! No annoying joints to remove, no tendons to cut… All you need is just a little patience (Axl Rose knows!!), some heat control skills and a touch of smoke! There you go! The Key ingredients to the lambshank lollypops. In this recipe I bring you a North-African meal. Hope you love it as much as I do!
Disclosure: “This post is part of an advertorial campaign by Heinz.nl. Lambshanks offered by Carmans NV. All opionions shared are my own. ”
Since these lambshanks have about the same meat portion on the bone as a spare-rib I made them in a similar way. Smoking them with beech wood for two hours and braising them afterwards wrapped up in a mixture of orange juice untill they nearly fall apart! You’ll notice the meat is a bit firmer but packed full of flavour! It’s a tough muscle that needs a lot of time to break down it’s tissue. So it might take a while but I know that’s no problem for you guys and girls who are totally into low and slow BBQ. For those who aren’t familiar with it! Just give it a try! You’ll soon find out what the fuzz is all about!
Easy to prepare
As mentioned before these lambshank lollypops are by far not as hard to make as the chicken version. Like ribs the meat is folding back by it’s own while it’s smoking. So before you know you’ll have the beautiful looking lollypops. After all who’s inner child doesn’t start to jump up and down when seeing a lovely meaty lollypop like this!
This recipe has been made for the dutch “Heinz Favourite Foodie” contest I’m competing in. Being the last challenge of nine, I wanted to end the campaign in beauty! With 5 out of 8 victories so far, things are looking great! In this challenge we were supposed to make a comfort food meal with the Heinz Arrabiata sauce. So I went for a complete meal with a delicious tasting orange juice braising liquid for the lambshank lollypops to use afterwards for the Quinoa/Couscous salad. A lovely combo with the sauce.
So tell me, who’s ready for these pieces of lambshank madness? Start smoking now! The kids want their lollypops! Hope you love them as much as we did! If so, please come back and tell me. If not you might have a bad taste and it could be possible you make a shameful statement… Just kidding every feedback would be gladly appreciated! Cheers
- 4 lamb shanks
- 1 jar Heinz Arrabiata
- 2 tbsp lemon pepper
- 3 tbsp salt
- 1 tbsp white sugar
- 0.5 tbsp coriander seeds
- 0.5 tbsp dried oregano
- 0.5 tbsp dried basil
- 1 yellow onion
- 1.5 Tbsp ras el hanout
- 1 clove garlic
- 1 thumb ginger
- 10 dried Prunes
- 300 ml Orange Juice
- 1 Tbsp agave syrup or honey
- 250 gr. couscous/quinoa
- Braising liquid
- 1/2 lemon
- 1 Tbsp fresh cilantro More or less at taste
- 1 Tbsp Fresh mint More or less at taste
- 100 gr. raisins
- 15 sundried cherry tomatoes
- 10 black olives
Put all ingredients in a mortar and crush them thoroughly.
Rub the lambshanks thoroughly with the lamb rub.
Meanwhile start a fire for indirect cooking at low/medium heat (about 150°C/300°F).
Add two chunks of oak wood to the burning coals and wait until they start to smoke.
Put the lamb shanks on the grid and smoke them for about 1 hour.
Remove the platesetter or put a large cast iron cooking tray on top of the coals. Add some olive oil to the cast iron tray.
Slice the onions in rings and add them to the tray together with the thinly chopped ginger and garlic. Saute until translucent.
Add the Ras El Hanout and let the spices cook for a couple of minutes to release their flavours.
Add the dried prunes and stir in the orange juice and agave syrup.
Put the lamb shanks in the braising juice and let simmer for about 3-4 hours. Turn the lamb shanks every once a while so they are covered with the juices.
Remove the braising liquid when the lamb shanks are soft and almost fall of the bone. Keep the brasing liquid apart for the couscous salad.
Open a Jar of Heinz Arrabiata and pour it into the cooking tray. Let the sauce warm up for about 10 minutes while the lamb shanks are resting.
Pour the hot braising juices on top of the quinoa/couscous and gently heat it up until the sauce is absorbed.
Chop all ingredients and add them to the quinoa/couscous salad. Taste and add more ingredients when desired.