Imperial Berbere-Braised Lamb Shank with Saffron Lentil Puree and Spiced Gomen

Preheat your oven to 325°F (160°C). Pat the lamb shanks dry with paper towels and season generously with salt and freshly ground black pepper.

In a large Dutch oven or heavy-bottomed pot, heat 1/2 cup (120 ml) of Niter Kibbeh over medium-high heat. Sear the lamb shanks on all sides until deeply golden brown, about 3-4 minutes per side. Remove the shanks and set aside.

Reduce the heat to medium. Add the 3 finely chopped red onions to the pot and sauté, stirring occasionally, until deeply caramelized and softened, about 10-15 minutes. Add the 8 minced garlic cloves and 2-inch grated ginger, cooking for another 2 minutes until fragrant.

Stir in the 4 tablespoons of Berbere spice blend and 2 tablespoons of tomato paste. Cook for 3-4 minutes, allowing the spices to toast and the tomato paste to deepen in color.

Deglaze the pot with 1/2 cup (120 ml) of Tej or dry red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce slightly.

Return the seared lamb shanks to the pot. Pour in the 4 cups (960 ml) of beef or lamb broth, ensuring the shanks are mostly submerged. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly and transfer it to the preheated oven.

Braise the lamb shanks for 3 to 3.5 hours, or until they are fork-tender and practically falling off the bone. Periodically check the liquid level and add more broth if necessary. Once cooked, carefully remove the lamb shanks from the pot and keep warm. Skim any excess fat from the sauce and reduce it slightly over medium-high heat on the stovetop until it reaches your desired consistency.

While the lamb braises, prepare the Saffron Lentil Puree: Rinse the 1 cup (200g) red lentils under cold water. In a medium saucepan, combine the rinsed lentils with 3 cups (720 ml) of water or vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until the lentils are very tender. Stir in the saffron threads steeped in warm water, 2 tablespoons (30 ml) of Niter Kibbeh, 1/2 teaspoon of salt, and 1/4 teaspoon of cumin powder. Blend the lentils with an immersion blender or in a regular blender until smooth and creamy. Adjust seasoning to taste.

For the Spiced Gomen: In a separate large pan or pot, heat 3 tablespoons (45 ml) of Niter Kibbeh over medium heat. Add the 1 finely chopped red onion and sauté until softened, about 5-7 minutes. Add the 4 minced garlic cloves and 1-inch grated ginger, and the optional 2 minced green chilies. Cook for another 2 minutes until fragrant.

Add the 1.5 lbs (680g) of chopped collard greens to the pan, along with 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cardamom powder, and salt to taste. Pour in 1/2 cup (120 ml) of water. Cover and simmer for 20-30 minutes, or until the collard greens are tender, stirring occasionally. Adjust seasoning as needed.

To serve, create a bed of the Saffron Lentil Puree on each plate. Place an Imperial Berbere-Braised Lamb Shank on top, spooning generously with the rich braising sauce. Serve with a side of the Spiced Gomen. Garnish with fresh chopped cilantro before presenting.