- Prep Time: 10 Minutes
- Cook Time: 6 Hours
- Serves 12
2 to 3 Thomas Farms Lamb Shanks, about 3½-4 lbs
2 tsp. Sea Salt
2 Tbl. Harissa Spice Mixture
3 (15 oz.) cans chopped tomatoes, divided
32 oz. chicken broth, divided
Whole head of garlic, most of paper skins peeled off the bulb
3 sprigs of fresh mint & 5 sprigs of fresh thyme tied with cooking twine
12 slider buns, buttered and grilled
Fresh mint leaves
2 Tbl. fresh lemon juice
2 Tbl. olive oil
1 cup cucumber slices, very thinly sliced
Sea salt/Pepper, to taste
2 cups baby greens (i.e., sweet pea, arugula, European, sunflower greens, etc.)
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.
Put the lamb shanks in. Sprinkle with the salt and berbere spice mixture. Add the second can of tomatoes on top.
Add the garlic bulb to the side then put the mint/thyme bouquet in. Cover tightly with a lid. Cook for about 4 1/2-5 hours and continue to add water and the remaining broth (check about every 45-60 minutes).
After this time, pull the pot out and using a fork 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.
Remove from the oven and put on a blaze that's on simmer heat. Discard the bones and add the final can of tomatoes, blend, and keep warm until ready to serve.
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 the meat. Garnish with fresh mint and a squeeze of lemon juice. This meat will freeze nicely, so any extra can be put in doubled freezer bag(s) and used later!
When covering the Dutch oven for cooking, put a layer of doubled foil and then the lid. This recipe could be done in a slow cooker. It would take more time since 'high' on a slow cooker is about 300 degrees.