Fonio Tabouleh with Slow Cooked Lamb Shank
Tabouleh made from fonio, with slow cooked lamb or goat shank and vinaigrette.
Servings: 4
Ingredients
Meat
- 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
Instructions
- 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.