Haneeth (الحنيذ) is an ancient Yemeni special occasion dish of slow-roasted lamb shanks that yields falling-off-the-bone meat with incredible flavor. The meat is first rubbed with a moist spice rub and marinated for several hours. The shanks are then mounted on a spit and lowered into a tannour oven for a slow roast of several hours. Once the shanks are done, they are served on large platters over a bed of saffron-scented rice for a celebratory and communal dish.
For this recipe, you roast the meat in a low oven with a bit of tenderizing moisture. Serve the finished shanks on a large platter over basmati rice. The meat is very rich, so it pairs brilliantly with a refreshing side salad.
Meats for haneeth
Lamb shanks aren’t the only cut that can get this treatment. Try the recipe using a lamb shoulder or a whole leg of lamb. Haneeth with goat meat is very common in Yemen. You can even make chicken haneeth, but the roasting time will be much shorter, somewhere around 40 to 45 minutes.
Other marinade additions
Drop these in the blender or food processor when you make your marinade — garlic cloves; minced gingerroot; a big pinch of saffron; a good dollop of yogurt.
Haneeth spices
Toast the whole spices gently in a dry skillet over medium heat to release even more flavor. You can also use pre-ground spices for convenience. The dried limes are optional, but they are almost always included in Yemen. They add a subtle citrusy zing. Known as loomi, they can be found in most Middle Eastern markets and online.
Other roasting pan additions
For added flavor and moisture, spread one or two chopped peppers, tomatoes and/or chiles to the pan around the lamb shanks.
Optional garnishes
Sprinkle one or more of the following over the roasted shanks once tyou have plated them — toasted slivered almonds; chopped scallions; raisins; chopped cilantro or parsley; a drizzle of melted ghee.
Haneeth
Course: RecipeHaneeth (الحنيذ) is an ancient Yemeni special occasion dish of slow-roasted lamb shanks that yields falling-off-the-bone meat with incredible flavor.
Ingredients
Lamb shoulder or shanks — about 5 pounds
Olive oil — 1/3 cup, plus a little more for drizzling
Shallots or onion, chopped — 1 cup
Coriander seed — 1 tablespoon
Cumin seed — 2 teaspoons
Turmeric — 2 teaspoons
Cardamom seed –1 teaspoon
Bay leaves — 5 or 6
Cloves — 3 or 4
Cinnamon stick, broken up — 1
Salt — 1 tablespoon
Pepper — 2 teaspoons
Dried limes (optional) — 3 or 4
Directions
- Rinse the lamb shanks and pat dry. Use a sharp paring knife to poke holes in the meat in various places to allow the marinade to penetrate, and then place the shanks in a large pan or bowl.
- Add the 1/3 cup of olive oil, chopped onions and all the remaining ingredients except the dried limes to a food processor or blender with a little water and process until pureed and smooth. This will break down any whole spices. Pour the marinade over the lamb, add the dried limes, and mix it all up so the meat is covered with marinade. Wrap the pan or bowl, and let the meat marinate in the refrigerator for at least an hour, but up to 24 hours is better.
- Take the meat from the fridge about an hour before you are ready to cook to allow it come to room temperature. Preheat your oven to 300 degrees F.
- Oil the bottom of a roasting pan large enough to hold the lamb shanks. Add the shanks and all of their marinade to the pan, and then pour about 1 cup of water into the pan around the meat. Drizzle the meat with a little more olive oil, and then cover it with a sheet of parchment or baking paper. Finally, seal the pan tightly with aluminum foil.
- Place the pan in the oven and roast for 3 1/2 to 4 hours. At the end of that time, remove the foil and parchment from the pan. Add some water if the pan drippings are looking dry, and then return the pan to the oven. Increase the heat to 375 degrees F, and roast for another 20 to 30 minutes to caramelize the surface a bit.
- Remove the pan from the oven and let the meat rest, loosely covered,, for about 10 to 20 minutes. Spread cooked basmati rice over a large platter and place each lamb shank carefully over the rice. Serve with a nice side salad or roasted vegetables.
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