Shabbat in a Rush

Due to unforeseen circumstances that I do not wish for anyone, I really had no time to cook for last Shabbat. But Shabbat comes every week, right? So, I decided to just throw the stuff that I already had in one pot and be done with it. OK, it turned out to be two dishes, not one. However, if you are in a rush, or just in no mood for cooking, you can are welcome to use this easy recipe.

Lamb shank with potatoes and onions:

1 Lamb shank – marinate it with lots of onions, tkemali sauce, some garlic, some oregano, some basil, a bit of balsamic vinegar, some pepper and turmeric.

4-5 medium red potatoes, skins thoroughly scrubbed. Cut the potatoes into fairly large pieces, put them in a bowl with a bit of olive oil, salt, pepper, rosemary, if you like it, or any other spices you prefer, and make sure all the potatoes get their share of oil and spices.

Preheat your oven to 410 F. I use a big glass pan for dishes like this – very convenient.

Put the marinated lamb into the pan, cover with foil and roast for about 40 min to an hour depending on the shank’s size.

Once the lamb is half done, add the potatoes, mushrooms, if you have them, or any other vegetables you like. I had a couple of not-so-fresh tomatoes, so I threw them in.

Cover the pan once again and bake for another hour or so. You can remove the foil about 10-15 minutes before the end of the process if you like crispier potatoes.

You will have a one-pot hearty and very tasty dish.

If you wish to add my second course, then while the lamb is in the oven, get some delicata squash (it’s wise to have a couple at home. They don’t have to be refrigerated, and can stay on the counter for at least a few days), scoop out the seeds and cut the squash into rounds.

There is no need to completely peel it. Just wash, and peel off any parts of the skin, where the store markings were, or others that do not look appealing to you.

Put the squash rounds in a bowl with olive oil, a bit of salt and pepper, and any spices you like. I, for sure, use turmeric all the time. This time, I added sumac, just because I also used it for the lamb and wanted the flavors to be similar.