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Fonio Tabouleh with Slow Cooked Lamb Shank - Print
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+ servings

Fonio Tabouleh with Slow Cooked Lamb Shank

Tabouleh made from fonio, with slow cooked lamb or goat shank and vinaigrette.
Course: Main Course, Side Dish
Cuisine: African
Keyword: Fonion, Tabouleh
Servings: 4



  • 2 Lamb Shanks or use leftover lamb or goat meat.

Braising the Shanks

  • 1 yellow onion coarsely chopped
  • 2 garlic cloves unpeeled, crushed with the side of a knife
  • 2 dried bay leaves
  • 2 sprigs thyme
  • 2 quarts water
  • Salt and freshly ground black pepper
  • Tabouleh recipe follows
  • Vinaigrette recipe follows


  • In a large oven-safe pot, such as a Dutch oven, combine the lamb shanks, onion, garlic, bay leaves, thyme, and water. Bring to a boil, cover, and transfer to the oven.
  • Cook for 5 hours, or until the lamb is very tender.
  • Remove from the oven and let the lamb cool in the liquid until it is easy to handle.
  • Remove the lamb from the cooking liquid and set aside. Strain the cooking liquid into a small pot and discard the solids. Over high heat, reduce the liquid by half. Set aside to cool and skim and discard the fat that rises to the top.
  • While the cooking liquid is reducing, shred the lamb and discard the bones, fat, and membranes.
  • Season the lamb with salt and pepper to taste.