Main Dishes Mediterranean
Lebanese Okra with Lamb Shank (Bamia)
Method
Sear Lamb: Brown the cubed lamb shank in olive oil inside a deep pan over high heat.
Simmer Stew: Add tomatoes, bone broth, and garlic, then cover and simmer for 70 minutes until tender.
Cook Okra: Stir in the okra and simmer uncovered for 15 minutes until tender but firm.
Finish Dish: Stir through the fresh coriander and lemon juice, then remove from heat.
Chef's Tip
Nutritional Insight: The premium gelatinous protein from slow-cooked lamb shank supports muscle retention whilst the soluble fibre in okra optimises gut microbiome health. Culinary Hack: Roast the trimmed okra at 200°C for 10 minutes before adding to the stew to completely eliminate any slippery texture.
Nutrition Facts
Per serving
285
Calories
32 g
Protein
11 g
Fat
9 g
Carbs
