FROM BABA’S KITCHEN
Lamb shank with onions, vegetables and aromatics, followed by a blended sauce and an oven finish.
Recipe in development
This page records observations from Baba’s original video. It is not a complete or tested recipe. Measurements, recipe testing and Baba’s approval are still needed before a finished edition can be published.
Original YouTube video: 11:19
Confirmed in the video
- 4 large onions.
- The covered cook is stated as 3 hours, followed by 30 minutes in the oven; the oven temperature is missing.
- Turmeric, black/red pepper, cinnamon, bay leaf and rosemary are named.
- Carrot and boiling water are shown; celery is visually identified in the footage.
- Salt is added to the strained sauce; saffron is added before the oven finish.
Still to confirm
- Meat count and total weight, serving yield and pan size.
- Oil, spices, vegetables, aromatics and salt amounts; water volume.
- Braising heat, readiness signs and final doneness check.
- Saffron amount/preparation, oven-safe vessel and oven temperature; test the 30-minute finish.
Watch the original video for the demonstration. Missing quantities are kept open; no amounts or source-unit conversions have been invented.