Equipment
* optional
Ingredients
Omani Spice Blend (Bizar)
- 5 g ground cinnamon
- 5 g ground cumin
- 5 g ground coriander
- 3 g ground cardamom
- 3 g ground turmeric
- 2 g black pepper
- 10 g kosher salt
Lamb and Aromatics
- 4 lamb shanks, trimmed
- 30 ml olive oil
- 2 brown onion, finely diced
- 6 garlic, minced
- 15 g fresh ginger, minced or grated
Braising Liquid and Date Sauce
- 750 ml lamb or beef stock, warm
- 150 g medjool dates, pitted and roughly chopped
- 30 ml tamarind paste
- 15 ml apple cider vinegar
Nutrition (per serving)
Method
In a small mixing bowl, thoroughly combine the cinnamon, cumin, coriander, cardamom, turmeric, black pepper, and kosher salt. Pat the lamb shanks dry and rub the spice mixture evenly over all sides of the meat.
Heat the olive oil in a heavy-bottomed braising pot or Dutch oven over medium-high heat until shimmering, about 190°C/375°F. Using tongs, carefully add the lamb shanks and sear until deeply browned on all sides, about 8 to 10 minutes. Remove the shanks and set them aside.
Reduce the heat to medium. Add the diced onion, minced garlic, and fresh ginger to the pot. Sauté until the onions are completely softened and highly fragrant, scraping up any dark, spiced brown bits from the bottom of the pot.
Pour the warm stock into the pot, followed by the chopped dates, tamarind paste, and apple cider vinegar. Stir well to combine all ingredients.
Return the lamb shanks to the pot along with any accumulated resting juices. Bring the liquid to a gentle simmer. Cover tightly with a lid, reduce the heat to low, and braise gently (keeping the liquid around 90°C/195°F) for 2 to 2.5 hours, turning the shanks occasionally.
Once the lamb is perfectly tender, use tongs to carefully transfer the shanks to a platter. Cover them loosely with foil to rest and stay warm.
Using a ladle or spoon, skim and discard the excess fat from the surface of the braising liquid. Increase the heat to medium-high and let the sauce boil and reduce for 10 to 15 minutes. For a smoother, more elegant texture, puree the sauce with an immersion blender.
Spoon the rich, tangy date sauce generously over the resting lamb shanks. Serve immediately alongside rice or flatbread to soak up the sauce.
Chef's Notes
- Omani cuisine relies heavily on 'Bizar' (a regional spice blend). For an incredibly authentic touch, toast whole cinnamon, cumin, coriander, and cardamom pods in a dry skillet before grinding them fresh for the rub.
- Medjool dates offer a rich, caramel-like sweetness that perfectly balances the earthy Middle Eastern spices, but any soft date variety will work if adjusted by weight.
- Skimming the fat before reducing the sauce is a critical step; lamb shanks release a significant amount of rich fat during a slow braise that can make the final sauce feel heavy and greasy on the palate.
- Tamarind provides the quintessential tartness required to offset the sweetness of the dates. If tamarind paste is unavailable, a 50/50 mixture of fresh lime juice and pomegranate molasses makes an excellent substitution.
Storage
Refrigerator: 4 days — Store in an airtight container. The lamb will become even more flavorful the next day.
Freezer: 3 months — Freeze meat and sauce together in a sealed container.
Reheating: Gently reheat in an oven or stovetop over low heat until simmering, adding a splash of water if the sauce is too thick.
