A dish built for patience
The shank needs hours, not minutes. We sear for depth, then braise until the bone releases clean. That timeline is why it is not a rush-hour order—we start early on busy nights.
Spice without overwhelming heat
Our blend leans warm and aromatic: cinnamon, allspice, and garlic layered with reduced stock. Heat is balanced so wine and arak drinkers can still enjoy the plate.
What we serve alongside
Herbed rice or roasted potatoes soak the sauce. A simple salad with lemon keeps the plate bright.
Order it for the table
The portion is generous for two guests sharing. Add a mezze spread and you have a classic Fairouz dinner. Reserve for weekends.