🇪🇹 Ethiopian · Beef & Lamb Dishes
🍖 Ethiopian Lamb Shank Stew
የበግ ቁስ ወጥ — Ye-Beg Qus Wat
Ethiopian Lamb Shank Wat — whole lamb shanks braised in a deeply flavoured berbere-kibbeh sauce for 2 hours until the meat falls off the bone. The restaurant showpiece — a whole lamb shank half-submerged in deep red berbere sauce, served on injera.
Lamb shank wat is the restaurant presentation showpiece — a whole lamb shank, its bone standing proud above the sauce, served on a large injera. The shank is braised in the Key Wat sauce until completely tender, absorbing the berbere deeply throughout.
Ingredients
Equipment: Large heavy pot or Dutch oven
- 4 lamb shanks
- 3 onions — finely diced
- 4 tbsp kibbeh
- 5 tbsp berbere
- 6 garlic cloves
- 2 tbsp ginger
- 2 tbsp tomato paste
- 1.5 cups water
- 2 tsp salt
Method
- Brown shanks in kibbeh — 4 minutes per side. Remove.
- Dry caramelise onions — 15 minutes.
- Add kibbeh and berbere. Toast 3 minutes.
- Add garlic, ginger, tomato paste.
- Return shanks. Add water.
- Simmer covered 100—120 minutes until falling tender.
- Season.
Chef Tips
- Brown the shanks first — adds depth.
- The shank bone is the presentation element — do not remove it.
- Sauce should be thick enough to coat the shank.
Common Mistakes to Avoid
- Short cooking — shank must fall off the bone.
The Science
See ETH041 for lamb braising science.
Nutrition (per serving)
Health Benefits
- Very high protein.
- Collagen from the shank bone.
Cultural Note
Lamb shank wat is the dish that Ethiopian restaurant chefs use to demonstrate their mastery — a single shank on a large injera, surrounded by berbere sauce, is one of the most visually impressive dishes in Ethiopian cuisine.
Storage & Serving
Storage: Refrigerate 4 days.
Reheating: Gently — keep shanks submerged in sauce.
Serve with: Injera (ETH001), Served tableside on a large injera for maximum presentation