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Berbere Braised Lamb Shank Recipe from Jiko, Animal Kingdom Lodge


For the marinade:
1/4 cup fresh ginger, chopped fine
2 tablespoons garlic, chopped fine
1/4 cup cilantro (coriander), chopped fine
2 tablespoons jalapeno pepper, seeded and chopped fine
1/4 cup canola oil
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon kosher salt
Pinch fresh ground pepper

For the lamb:
1/4 cup olive oil
6 lamb shanks. 3/4 to 1 pound each
1/2 tablespoon kosher salt
1/4 tablespoon fresh ground pepper
1/2 Spanish onion, chopped
6 plum tomatoes, quartered
8 garlic cloves, halved
1 tablespoon flour


Make the marinade: In a blender or food processor, combine ginger, garlic, cilantro, and jalapeno pepper and pulse, while adding the canola oil. Add the tomato paste, then slowly add the red wine vinegar while pulsing. Add the spices and adjust the seasoning to taste. Set aside.

Preheat the oven to 350 degrees. In a saute pan, heat the olive oil over medium-high heat until smoky. Season the lamb shanks with the salt and pepper. Working in batches, sear the lamb shanks in the hot oil until they are browned all over. Remove to a large roasting pan and set aside. Reduce heat to low and add the onions, tomatoes, and garlic to the pan juices. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are translucent. Add the flour, mix well, and cook 1 more minute. Add 4 cups of water and bring to a quick boil.

In the meantime, baste the seared lamb shanks with the marinade. Pour the tomato mixture and the remaining marinade over the shanks and add enough additional water to cover 3/4 of the shanks. Cover the pan with foil. Bake for 1 hour, remove the foil. Bake for 1 hour, remove the foil, and put the pan back in the oven for another half hour. Remove pan from oven, remove shanks from liquid (set liquid aside), and keep warm until ready to serve.

Make the berbere sauce by taking the pan liquids and solids and blending in a blender or food processor until smooth. When ready to serve, place a hot lamb shank on the plate and pour the berbere sauce over the shank with some extra sauce on the plate.

The marinade can be made up to a week in advance and kept refrigerated; the lamb shanks can be cooked the day before, cooled, and refrigerated overnight.



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