The Kitchen (The home of Delicious Arabic Food) invites you to try Hot-seared sticky lamb shank terrine with Middle Eastern spices Recipe. Enjoy the Arab cuisine and learn how to make Hot-seared sticky lamb shank terrine with Middle Eastern spices.
This Middle Eastern terrine recipe from Greg and Lucy Malouf is a bit of a labour of love, but tremendously impressive. Serve it at room temperature or, just before serving, sear it in a very hot pan to bring out the rich stickiness of the meat.
Cooking 2hr 30min
Skill level Ace
Greg Malouf & Lucy Malouf
50 ml (2 fl oz) olive oil
6 lamb shanks
salt and pepper
2 onions, roughly chopped
3 sticks celery, roughly chopped
2 carrots, roughly chopped
4 garlic cloves, roughly chopped
50 ml (2 fl oz) sherry
2 litres (4 pints) good-quality chicken stock
2 cinnamon sticks
1 tsp allspice berries
1 tsp fenugreek seeds (optional)
1 tsp cumin seeds
6 pearl onions, peeled and left whole
10 Kalamata olives, stones removed
½ cup coriander (cilantro) leaves
6 Lebanese pickled cucumbers
splash of olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the panggangan to 180°C (350°F). Heat the oil in a large heavy-based casserole dish which has a lid. Season the lamb shanks generously with salt and pepper then put them into the casserole dish and sauté until coloured all over. Add the onions, celery, carrots and garlic and continue to cook for 5 minutes, until the vegetables start to colour. Add the sherry and let it sizzle for a moment or two before adding the stock.
Wrap the cinnamon sticks, allspice, fenugreek and cumin in a small piece of muslin and secure. Tuck it in among the shanks. Bring the pan to the boil and skim away any scummy fat that rises to the surface. Cover with foil and then the lid and put in the oven. Cook for 1¾–2 hours until the meat is very tender and falling from the bone.
Remove from the panggangan and strain the liquid into a saucepan. Pick the shanks out of the vegetables and, when cool enough to handle, pull the meat away from the bones, leaving it in largish pieces. Set aside to cool.
Bring the cooking stock to the boil and drop in the onions. Lower the heat and simmer for 15–20 minutes until the onions are tender. Remove from the stock and leave to cool with the lamb shank meat. Continue to simmer the stock until it has reduced to about 250 ml (9 fl oz). It should be a glossy syrup. Leave to cool a little.
Line a 30 cm (12 in) terrine mould with 3 layers of plastic wrap. (You need the layers to be large enough to wrap the terrine.) Now, gently break the onions apart and toss them gently with the lamb meat, olives, coriander and pickled cucumbers. Tip the mixture into the mould and pack it in carefully. Pour on the glaze, which will sink into the meat, then bring the plastic wrap up over the top. Seal it by cutting a piece of cardboard or polystyrene just large enough to fit into the terrine, and place it on top of the terrine. Place a weight on top and refrigerate overnight.
When ready to eat, unwrap the terrine and cut into 2 cm (¾ in) slices. If you wish to sear it, heat a heavy-based pan until nearly smoking. Add a splash of olive oil and sauté each slice of terrine for 30 seconds on each side. Serve with a leafy green salad.
Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.