This text is part of the special book Plaisirs
The recipe is offered by chef Alex Cohen, co-owner of Arthurs Nosh Bar.
Servings | 4
INGREDIENTS
For the braised lamb
2 lamb shanks
1 C. turmeric
3 whole garlic cloves, crushed
1 C. salt (kosher is best!)
¼ tsp. black pepper
2 tbsp. tablespoons neutral oil (avocado or canola)
1 bay leaf
1 small Spanish onion, coarsely sliced
2 cups of water
2 cups lamb broth (bought from the butcher)
For the soup
75 g onions, diced
120 g carrots, diced
15g garlic, minced
8 g schmaltz (kosher rendered chicken fat preparation) or 1 tbsp. tablespoons avocado or canola oil
1 beef marrow bone
2 cups dried green split peas
1 ½ cups chicken broth (from the butcher)
1/8 tsp ground cinnamon
1/2 tsp. ground paprika
1/2 tsp. ground turmeric
1/2 tsp. Turkish pepper flakes
1 C. tablespoon fresh cilantro
1 C. tablespoon fresh Italian parsley
1 C. tablespoon fresh dill
1 C. tablespoon fresh lemon juice
Salt and pepper to taste
PREPARATION
For the split peas
One day before making the recipe, cover the split peas with cold water and let stand overnight in the refrigerator.
For the lamb shanks
Sprinkle half the amount of turmeric and salt over the shanks. Heat a frying pan over medium heat and add the two tablespoons of neutral oil. Sear both lamb shanks until browned on all sides. To book.
Add the crushed garlic cloves and onions to the skillet. Fry without browning and turn off the heat. Add the remaining turmeric, pepper, bay leaf, then mix well with the onions and garlic. Place in a Pyrex dish. Add water and lamb broth.
Cover with aluminum foil and place in a preheated 350°F oven (or 325°F in a convection oven) for 1 hour 45 minutes.
For the soup
In a pot, sear both sides of the marrowbone in a little avocado or canola or shmaltz oil with a pinch of salt, then set aside.
In the same pot, sauté the onions, garlic and carrots. Add the marrow bone and the butchered lamb shanks. Add the drained green split peas, stir and cook for 5-10 minutes over medium-low heat.
Add the chicken broth and the lamb stock made in advance, and bring to a boil, then quickly reduce the heat. Simmer for 30 to 40 minutes over low heat, until the peas begin to open.
Once the soup is ready, add the paprika, turmeric, Turkish pepper, cinnamon, salt and pepper.
To finish, cut and mix the fresh herbs with the lemon juice and a drizzle of olive oil. Garnish the soup and serve with matzah or challah bread.