Moroccan lamb shank with wheatberry
Slow-cooked lamb shanks with wheatberry is a dish cooked the same way as Moroccan trotters recipe. In fact, you could make it a vegan dish by omitting any form of rich meat and just use chickpeas instead.
- 150 g wheatberry kernels washed and left to soak in cold water overnight
- 1 lamb shank
- 1 onion medium, finely chopped
- 1 tbps ground turmeric
- 1 tbsp sweet paprika optional
- ½ tsp chili flakes optional
- ½ tsp ground black pepper
- 1 tbsp salt to taste
- 6 tbsp extra virgin olive oil
- 6 cloves garlic 3 crushed and 3 with skin on
Mix the spices and grated garlic with oil
Mix the drained wheatberry kernels with 2/3 of the spice mix. Mix well so all kerners are coated. You will particularely need to do this if you cook them in a cheesecloth pouch (We usually do that).
Prick the lamp shanks with the knife and thoroughly rub the meat.
Use a heavy pot to cook on top of a stove/cooker, in a oven or over charcoal. Pressure cooker will do as you halve the time.
Place the chopped onions in the bottom of the pot (it shouldn't stick whilst cooking), Add the lamp shank to one side and the wheatberry kernels in a pouch next to it.
Depending on pots and methods of cooking, you may need less.
Slow-cooking in an earthenware pot
Add enough water to reach no more than half of the lamb shank and seal the pot.
Cook for 90-120 min on medium heat or for 2h30-3 hours in a 170 degrees oven. The time depends on the quality of the meat and its thickness.
Remove whichever cooks first and make sure all liquid has evaporated before serving.
Cooking in a pressure cooker
- If you choose to prepare Moroccan wheatberry kernels on the vegan side, use presoaked chickpeas (not canned).
- Depending on the origin and type of chickpeas, adjust the cooking time.
- When cooked without meat, this recipe can be served as a side dish.