Ingredients
- •4 lamb shanks (about 1 lb each), trimmed
- •2 tsp kosher salt
- •3 tbsp berbere spice blend
- •1 tbsp sweet paprika
- •3 large red onions, very finely diced
- •4 tbsp unsalted butter (or niter kibbeh)
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 tbsp tomato paste
- •½ cup chicken stock
- •4 hard-boiled eggs, peeled and scored
- •Injera bread for serving
- •Fresh cilantro for garnish
Instructions
Rub lamb shanks with kosher salt and berbere spice blend. Let sit while you prepare the sauce.
In a dry skillet over medium heat, cook the finely diced onions for 20–25 min, stirring frequently, until deeply caramelized.
Add butter, garlic, ginger, paprika, and tomato paste. Cook 3 min until fragrant.
Add chicken stock and stir to combine. Let cool completely.
Place each shank in its own vacuum-seal bag.
Divide the cooled onion-berbere sauce between bags.
Seal and preheat sous vide bath to 172°F (78°C).
Submerge and cook for 24 h.
When done, pour bag contents into a large saucepan. Remove shanks carefully.
Nestle scored hard-boiled eggs into the sauce.
Simmer uncovered for 10–15 min until the sauce thickens and clings.
Pat shanks dry and sear in a hot skillet 30 sec per side.
Spread injera on a platter. Place shanks and eggs on the injera.
Spoon the thick berbere sauce generously over everything.
Garnish with cilantro and serve with extra injera for scooping.
Notes
- •Dry-cooking the onions for 20+ minutes is the foundation — don’t take shortcuts
- •The scored eggs absorb the berbere sauce and turn deeply spiced
- •Berbere blends vary in heat; taste yours and adjust the quantity
- •This is a natural companion to the Doro Wat and Mesir Wat already on the site