Kishk Al-Lahm Al-Sultani: Imperial Lamb Shanks with Creamy Fermented Wheat & Yogurt Sauce, and Crispy Garlic-Mint Gremolata

Season the lamb shanks generously with salt and black pepper.

Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned and caramelized. Remove the shanks and set aside.

Add the finely chopped onions to the same pot and sauté over medium heat until softened and golden, about 8-10 minutes. Stir in 6 cloves of minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color. Then add the diced tomatoes, beef or lamb broth, bay leaves, crushed cardamom pods, cinnamon stick, and the pierced dried lime. Bring the mixture to a gentle simmer.

Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the braising liquid. Bring the liquid back to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone.

While the lamb is braising, prepare the Kishk sauce. If using dried kishk, ensure it has been soaked overnight and is crumbled. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute.

In a separate bowl, whisk together the full-fat yogurt, milk, and all-purpose flour until smooth. Add the crumbled soaked kishk to the yogurt mixture and mix well.

Pour the kishk-yogurt mixture into the saucepan with the garlic. Cook over medium-low heat, stirring constantly, until the sauce thickens and comes to a gentle simmer. Season with salt to taste and stir in the dried mint. Continue stirring for 5-7 minutes to ensure the flour is cooked out and the sauce is creamy. Keep warm, stirring occasionally to prevent a skin from forming.

Prepare the Crispy Garlic-Mint Gremolata: In a small bowl, combine the finely chopped fresh mint, 3 cloves of finely minced garlic, toasted pine nuts, lemon zest, and the optional red chili flakes. Drizzle with 2 tablespoons of olive oil and mix thoroughly.

Once the lamb is tender, carefully remove the shanks from the braising liquid. Strain the braising liquid through a fine-mesh sieve, discarding the solids (bay leaves, cinnamon stick, dried lime, onion remnants). Skim any excess fat from the reduced liquid. If desired, reduce the strained sauce further over high heat on the stovetop until it reaches your preferred consistency.

To serve, ladle a generous portion of the creamy Kishk sauce onto individual serving plates. Place a tender lamb shank on top of the Kishk. Drizzle with some of the rich, reduced lamb braising liquid. Garnish generously with the vibrant Crispy Garlic-Mint Gremolata. Serve immediately.