Argentinian · intermediate
Argentinian Chimichurri Braised Halal Lamb Shanks
Tender halal lamb shanks slow-simmered in a rich garlic and oregano broth, served with a vibrant fresh herb chimichurri.
- PREP TIME
- 20 min
- COOK TIME
- 100 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb shanks thoroughly on all sides with salt and freshly cracked black pepper.
- 02
Heat olive oil in a heavy Dutch oven over medium-high heat and sear the lamb shanks for 8 minutes until browned all over, then remove to a plate.
- 03
Add diced onion and minced garlic to the Dutch oven and sauté for 4 minutes until translucent and fragrant.
- 04
Stir in dried oregano, ground cumin, apple vinegar, and beef broth, scraping the bottom of the pot to release browned bits.
- 05
Return lamb shanks to the pot, cover with a tight lid, reduce heat to low, and simmer gently for 90 minutes until tender.
- 06
Uncover, skim excess surface fat, spoon braising liquid over shanks, and serve topped generously with fresh chopped parsley combined with extra olive oil and vinegar.
A LITTLE KITCHEN KNOW-HOW
Braising
Cooking meat slowly in a small amount of flavored liquid inside a covered pot to break down tough fibers until tender.
Notes from the kitchen
- Browning the shanks thoroughly at the start builds the deep savory base for the braising pan juices.
- If the broth reduces too quickly during simmering, add a splash of warm water to keep the lamb partially submerged.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.