Spinach Bredie

Name: Spinach Bredie
Ingredients: 2 onions, thinly sliced; 3 garlic cloves, sliced; 4 tablespoons olive oil; 3 lamb shanks, cut across the bone in three places, and seasoned; 2 bunches spinach, well washed and stripped off stalks if tough; 1 teaspoon sumac, powdered; 2 hot red chiles; 5 allspice berries; Salt and pepper

9 ingredients

7 steps

Ingredients

2 onions, thinly sliced
3 garlic cloves, sliced
4 tablespoons olive oil
3 lamb shanks, cut across the bone in three places, and seasoned
2 bunches spinach, well washed and stripped off stalks if tough
1 teaspoon sumac, powdered
2 hot red chiles
5 allspice berries
Salt and pepper

Directions

1

In a casserole braise over medium heat, the 2 sliced onions and 2 cloves of garlic in some olive oil until lightly coloured.
2

Add the seasoned lamb pieces slowly and brown.
3

Add 1 teaspoon of sumac, 2 chiles, 5 allspice berries. Stir.
4

Add the bunches of washed spinach, press down, and squeeze a lid on top. You may have to add the spinach in stages, as it wilts and makes room for more.
5

Once the spinach has wilted enough, add water to reach just below the top of the meat, cover with a lid, bring to a simmer, and then turn the heat down and cook gently for about one and a half to two hours, until the lamb is falling from the bones. Take the lid off if you'd like to reduce to the juices more.
6

Taste and check seasoning.
7

Serve as is, with spoons for the juice, or over a bed of rice.