These days, I have a soft spot for recipes that make the kitchen feel welcoming, and Braised Lamb Shanks with Spiced Rice does exactly that. I would set this in the middle of the table and let everyone help themselves. I would serve it without too much ceremony and let the food speak for itself.
Ingredients
- 2-3 lamb shanks
- 1 tbs. Ghee
- 2 stalks celery, cut
- 1 large carrot, cut
- 1 onion, quartered
- 2 bay leaves
- 1 cinnamon stick
- 2-3 whole cloves
- 5-7 whole cardamom, smashed
- All spice
- 1 spring rosemary
- 4-6 cups cold water
- 1 tbs. Tomato paste
- 1 tbs. Salt to be used later
For brushing
- 2 tbs. Yogurt
- 2 tbs. Pepper paste
- Salt
- Neutral oil enough to make a paste
Spiced rice
- 2 tbs. Oil
- 2 cups long grain rice, rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 100 grams coarse ground beef or lamb
- 1/2 tbs. Seven spice
- 1/4 tsp. Cinnamon, ground
- 1/8 tsp. Black pepper
- 1/4 tsp. Cardamom, ground
Instructions
- Preheat oven to 350 F.
- Melt 1 tablespoon of ghee and fry the lamb shanks on both sides to a golden color.
- Place the lamb shanks in a tray add all the aromatics and whole spices except for the salt.
- Stir 1 tbs. Tomato paste in 4 cups water add to the lamb shanks. The water needs to almost cover the lamb shanks so I used 6 cups in total. Cover with parchment paper then tightly with foil place in the oven and forget about for 2.5 hours.
- Wash the rice 3-4 times then cover with hot boiling water let soak for 30 minutes then strain.
- After 2.5 hours uncover, stir in the salt cover again and finish cooking for another 1 hour.
- Once the meat is cooked remove from the tray and strain the broth.
- To cook the rice sauté the onions and 2 cloves of garlic in the oil until tender add the spices and cook for 30 seconds to bloom the spices, add the meat and cook until no longer pink add the rice and salt and stir for 1 minute so it’s coated with the spices and oil, add the broth enough to cover the rice then enough water to reach 1 inch. Cook on medium heat uncovered until the liquid goes down to the surface of the rice give it one more stir and cover. Turn the heat down to low and let cook for 25 minutes. Once the rice is done wrap a towel around the lid and cover for 10 minutes.
- Before serving brush the shanks with the mixture and cook for another 25 minutes.
- Arrange the spiced rice on a tray top with the lamb shanks and fried nuts. Enjoy with a side of 2 tablespoons of yogurt and middle eastern salad.