Lamb Mansef

This Lamb Mansef recipe comes authentically from Lebanon courtesy of Beirut-born Elie Aoun’s Aunt Mona. It’s full of home-cooked goodness that comes in a large serving size to appeal to any type of gathering. Plus, the spices and herbs you’ll use are perfectly suited to fall or winter with dashes of allspice, rosemary, bay leaves, and much more.

What is Lamb Mansef?

Lamb Mansef is a traditional Jordanian dish that showcases the rich flavors of the Middle East. It features tender lamb that is slow-cooked in a yogurt-based sauce called “jameed,” which is made from fermented goat or sheep milk. The lamb is typically served with a bed of fluffy rice, often flavored with saffron or black lime. Pine nuts and almonds are often sprinkled on top for added crunch and texture.

Lamb Mansef Recipe

Ingredients

• 10 medium to large lamb shanks
• 4-5 tbsp of allspice
• 4-5 tbsp salt
• 1 large lemon, quartered
• Rosemary and thyme bouquet (6-8 sprigs of each tied together with twine)
• 1 large onion, quartered
• 4 cinnamon sticks
• 3 bay leaves
• 1 cup olive oil

For the Rice:

• 3 cups long grain rice
• 2 lb ground meat (lamb or beef)
• 6 cups stock (from above)
• 2 large onions chopped
• 2 tsp salt
• 2.5 tsp allspice

For the Sauce and Toppings:

• 3 cups stock (from above)
• 1 stick butter
• 2-3 tbsp all-purpose flour
• 1/2 cup soy sauce
• 1 cup silvered almonds
• 1 cup pine nuts

Instructions

To Prepare the Lamb:

1. Bring lamb to room temperature and generously season the lamb shank with allspice and salt; use your hands to rub it into the outside of the shanks.
2. In a large sauté pan, add olive oil and bring to medium to high heat to sear the shanks until there is a brown crust on all sides.
3. Add seared shanks to a large pot, along with lemon, onion, cinnamon sticks, bay leaves, and herb bouquet. Add water to cover all contents. Bring to high heat and cover. Once the water is at a rapid boil, reduce heat to low to medium simmer.
4. Skim off foam with a spoon.
5. Allow to cook for at least 4-5 hours or until the meat is falling off the bone and fork tender. Additional water may be needed during the simmer process to keep all contents covered.
6. Once cooked, allow lamb to rest in its juices for 1-2 hours. Remove room temperature shanks and debone – trying to keep it in larger pieces. Set aside in an airtight container and add 2 cups of the lamb stock.

Note: Save remaining stock! You will need it for the sauce and rice.

For the Rice:

1. In a pot, add vegetable oil and sauté the onions. Once the onions are translucent, add the meat and brown for 10-15 minutes until cooked. Add the rice and season with salt and allspice.
2. Add the stock and bring to a boil. Once the liquid starts boiling, bring the heat to low and cover the pot. Cool for 25-30 minutes or until all liquid has evaporated and the rice is cooked.

For the Sauce and Toppings:

1. In a saucepan, make a roux by melting the butter and whisking in the flour. Add stock and soy sauce slowly and stir into the roux. Let simmer on low heat for a few minutes until the ingredients come together. Set aside.
2. In a separate sauté pan, add the almonds and bring the pan to medium heat. Constantly stir the almonds to toast them until a light brown color develops. Set aside. Repeat the same process for the pine nuts. Set aside. These can be made up to 4-5 days in advance and stored in an airtight container.

To Serve:

1. In a large serving dish, place the cooked rice and top with the deboned lamb shanks. Note that you may need to reheat the shanks if you prepared them ahead of time.
2. Top with the roasted nuts. Serve the sauce on the side. Voilà!

Recipe by Mona Chartouni and Elie Aoun / Photography by Dave Bryce / Styling by Anna Franklin

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