Omani Oven-Baked Shuwa Lamb
Lamb shanks marinated with spices, wrapped, and slow-cooked until tender. Makes 2 servings; the 25 minutes of active preparation is an estimate.
Shuwa is an Omani spiced-meat dish traditionally cooked slowly underground. This home version uses lamb shanks and an oven; it keeps the long marinade and slow cooking but does not reproduce the traditional method. Allow one night of marinating in the refrigerator and about 3 hours 20 minutes in the oven, plus 10 minutes to rest. The 2-serving yield and 25 minutes of active preparation are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the marinade and coat the meat
Mix the crushed garlic, ginger-garlic paste, black pepper, cumin, coriander seeds, cloves, chili powder, vinegar, lime juice, salt, and oil into a paste. Make deep slits in the lamb shanks and rub the marinade over the meat and into the slits. Wrap the shanks in banana leaves or aluminum foil and place them in a baking dish.
Ready to continue when: The shanks are coated with marinade and wrapped for chilling.
25 min - 02
Marinate in the refrigerator
Refrigerate the wrapped shanks overnight.
Ready to continue when: The meat has rested overnight in the refrigerator and remains wrapped.
720 min - 03
Slow-cook
Heat the oven to 121°C. Put the dish with the wrapped shanks in the oven and cook for 3 hours.
Temperature: 121 °C / 249.8 °FReady to continue when: The shanks have spent 3 hours in the oven and the meat is beginning to feel tender when pierced.
180 min - 04
Brown the meat
Carefully remove the dish, open the wrapping, and return it to the oven at 177°C for 20 minutes.
Temperature: 177 °C / 350.6 °FReady to continue when: The surface of the meat is browned and the meat is tender when pierced.
20 min - 05
Rest and serve
Remove the dish from the oven and let the meat rest for 10 minutes before serving.
Ready to continue when: The meat has rested for 10 minutes and is ready to serve.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.