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Middle Eastern-style lamb shanks with saffron rice
Middle Eastern-style lamb shanks with saffron rice
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Take your family on a culinary journey with these exquisite Middle Eastern lamb shanks.
Ingredients:
  • 4 lamb shanks, French trimmed
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm ground cinnamon
  • 1 tsp turmeric
  • 750ml (3 cups) chicken style liquid stock
  • 1 x 800g can diced tomatoes
  • Fresh coriander leaves, to serve
  • Greek Style Yoghurt, to serve
  • 55g (1/3 cup) pine nuts
  • 750ml (3 cups) water
  • 1/2 tsp saffron threads
  • 400g (2 cups) Basmati rice
  • 95g (1/2 cup) flame raisins
Instructions:
  • In a stockpot over medium-high heat, heat the oil. Brown the lamb shanks by cooking and turning them for about 5 minutes. Transfer to a plate. Saute the onion and garlic in the same pot until soft, for about 3 minutes. Stir in the cumin, ground coriander, cinnamon, and turmeric, cook until aromatic for about 30 seconds.
  • Place the lamb shanks back in the pan with the stock and tomato, bringing it to a boil. Then, reduce heat and simmer covered for 1 hour. Uncover and stir-cook for 30 minutes until the lamb is tender. Transfer the lamb shanks to a plate and cover with foil to keep warm. Increase heat to high and boil the stock mixture for 10-15 minutes until the sauce thickens.
  • In a large frying pan over medium heat, toast the pine nuts for 3-4 minutes. Transfer to a heatproof bowl. In the same pan, bring water to a boil over high heat, add saffron, then reduce heat to low. Stir in the rice and cook covered for 12 minutes until almost all liquid is absorbed. Let it sit covered for another 10 minutes until all liquid is absorbed. Fluff the rice with a fork, then mix in the pine nuts and raisins.
  • Plate the saffron rice, then add the lamb shanks and sauce on top. Finish with a sprinkle of fresh coriander and serve with yoghurt on the side.

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