Best 4 Omani Lamb Knuckle Shanks Soup Mazza Bishurba Recipes

OMANI LAMB KNUCKLE (SHANKS) SOUP (MAZZA BISHURBA)

Steps:

• Wash lamb shanks & place in a large soup pot.
• Add the water.
• Perice loomi (dried lime) on each side and add to the pot.
• Bring to a slow simmer over medium heat, skimming frequently as scum rises.
• When well skimmed and almost boiling, cover and simmer over low heat for 30 minutes.
• In a frying pan gently fry onion in oil until transparent. Add spices and fry for a further 3 minutes.
• Add to the soup with tomatoes and salt and freshly ground pepper to taste.
• Cover and simmer for 1 1/2 hours.
• Remove lime and cinnimon bark and discard.
• Lift out lamb knukles and trim off meat.
• Cut meat into small peices and return to soup.
• Pick over rice and wash well, add to soup.
• Cover and simmer gently for 30 minutes or until rice is very tender.
• Serve hot with khoubiz (flat bead) and lemon halves to squeeze onto individual servings.
• Enjoy.

LAMB SHANKS & ORZO

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
• Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
• Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.

TURKISH BRAISED LAMB (TAS KEBAP)

Steps:

• Trim and cut meat into 2 cm (3/4 inch) cubes.
• Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
• Transfer to a plate.
• Add remaining olive oil, onion, garlic and sweet pepper.
• Fry gently until onion is transparent.
• Add tomato and water.
• Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
• Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
• Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
• Sprinkle hot meat with reserved chopped parsly before serving.

OMANI-STYLE LAMB

Steps:

• Rub lamb with spices. Set aside for an hour or so.
• Heat oil over medium heat in a lidded kettle large enough to hold lamb in 2 layers. In batches, brown lamb on all sides.
• Discard all but 1 tablespoon of fat. Add dates, lemon juice, vinegar and salt and reduce by half. Arrange lamb pieces in 2 layers. Set lid ajar slightly and braise lamb over a medium-low flame for about an hour, turning meat from time to time while stirring date mixture to prevent scorching. (Add water as needed.) Cook until lamb is tender, testing it with a fork.
• The lamb is ready when it begins to fall from the bone.