- 4 lamb shanks (about 2 ½ lbs, 1 kg)
- 4 cups (1 L) low-sodium chicken stock
- ½ cup (125 ml) Saha Shish-Taouk Marinade™
- 2 tbsp all purpose flour
- 1 cup (250 ml) light bulghar wheat
- 2 ½ cups (625 ml) water
- 1 tbsp (15 ml) white wine vinegar or fresh lemon juice
- ½ tsp (2 ml) salt
- ¼ cup (60 ml) dried currants or chopped dried apricots
- ¼ cup (60 ml) chopped fresh mint, lightly packed
- 2 cups (500 ml) baby arugula, lightly packed
Season the shanks with salt and pepper.
Heat 1 tbsp (15 ml) of canola oil in a large dutch oven set to medium high heat and brown the shanks on all over.
Sprinkle the flour over the shanks and stir well to coat. Add the chicken stock and marinade to the dutch oven and bring to a boil.
Once the mixture is boiling, reduce the heat to low so cooking liquid in just simmering. Cover the dutch oven with a lid and let simmer for one and a half two hours, or until the shanks are tender and almost falling of the bone.
While the shanks are simmering, combine the bulghar, vinegar (or lemon juice), dried fruit and salt in a large, stainless steel bowl. Bring the water to a boil and pour it over this mixture. Cover the bowl with plastic wrap and do not remove it for 30 minutes, or until all the water has been absorbed.
Once the shanks are tender, remove them from the cooking liquid and set aside. Increase the heat under the dutch oven back to medium high and reduce the cooking liquid by about one third, or until slightly thickened. Return the shanks to the dutch oven and bring them back up to temperature.
Toss the bulghar mixture with the chopped mint and baby arugula and divide it amongst four plates. Place a shank on top of the bulghar and spoon a small amount of the reduced cooking liquid over top.