by Ally Phillips at Ally's Kitchen Aussie Harissa Lamb Shank Sliders
- Prep time 10Min
- Cook time 6Hr
- Technique Braise
- Meat Lamb
- Cut Shank
- Serves 12
by Ally Phillips at Ally's Kitchen
Ingredients
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2 to 3 Aussie lamb shanks, about 3 ½ to 4 lbs
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2 tsp sea salt
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2 tbsp Harissa spice mixture
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3 (15 oz) cans chopped tomatoes, divided
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32 oz chicken broth, divided
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1 whole head of garlic, most of paper skins peeled off the bulb
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3 sprigs of fresh mint & 5 sprigs of fresh thyme tied with cooking twine
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Water
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12 slider buns, buttered and grilled (optional)
To garnish:
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Fresh mint leaves
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2 tbsp fresh lemon juice
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2 tbsp olive oil
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1 cup cucumber, very thinly sliced
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Sea salt and pepper, to taste
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2 cups baby greens (sweet pea, arugula, European, sunflower greens, etc.)
Method
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In a large heavy Dutch oven pot, put one can of the tomatoes. Fill the can with chicken broth and add to the tomatoes, then add one can of water.
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Put the lamb shanks in. Sprinkle with the salt and berbere spice mixture. Add the second can of tomatoes on top.
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Add the garlic bulb to the side, then put the mint/thyme bouquet in. Cover tightly with a lid. Cook for about 4 ½–5 hours, adding water and the remaining broth as needed (check about every 45–60 minutes).
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After this time, pull the pot out and use a fork to start tearing the meat from the bone. Discard any fat but leave the bone(s). Remove the bouquet stems and pull the garlic cloves from the bulb. Add more water if needed and cook another 30–45 minutes.
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Remove from the oven and put on a burner set to simmer. Discard the bones and add the final can of tomatoes. Blend and keep warm until ready to serve.
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When serving, place some greens on the bun. Add the berbere lamb meat. Mix the cucumber slices in a bowl with the lemon juice, olive oil, salt, and pepper. Put a couple of slices on top of the meat. Garnish with fresh mint and a squeeze of lemon juice.
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Freeze any extra meat by placing it in doubled freezer bags for later use.
Notes:
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When covering the Dutch oven for cooking, put a layer of doubled foil and then the lid for a tighter fit.
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This recipe could also be done in a slow cooker. It would take more time since "high" on a slow cooker is about 300°F.
