Description
A traditional dish from the Middle East.
Ingredients
Scale
- 10 medium to large lamb shanks
- 4–5 tbsp of allspice
- 4–5 tbsp salt
- 1 large lemon, quartered
- Rosemary and thyme bouquet (6-8 sprigs of each tied together with twine)
- 1 large onion, quartered
- 4 cinnamon sticks
- 3 bay leaves
- 1 cup olive oil
For the rice:
- 3 cups long grain rice
- 2 lb ground meat (lamb or beef)
- 6 cups stock (from above)
- 2 large onions chopped
- 2 tsp salt
- 2.5 tsp allspice
For the sauce and toppings:
- 3 cups stock (from above)
- 1 stick butter
- 2–3 tbsp all-purpose flour
- 1/2 cup soy sauce
- 1 cup silvered almonds
- 1 cup pine nuts
Instructions
To prepare the lamb:
- Bring lamb to room temperature and generously season the lamb shank with allspice and salt; use your hands to rub it into the outside of the shanks.
- In a large sauté pan, add olive oil and bring to medium to high heat to sear the shanks until there is a brown crust on all sides.
- Add seared shanks to a large pot, along with lemon, onion, cinnamon sticks, bay leaves, and herb bouquet. Add water to cover all contents. Bring to high heat and cover. Once the water is at a rapid boil, reduce heat to low to medium simmer.
- Skim off foam with a spoon.
- Allow to cook for at least 4-5 hours or until the meat is falling off the bone and fork tender. Additional water may be needed during the simmer process to keep all contents covered.
- Once cooked, allow lamb to rest in its juices for 1-2 hours. Remove room temperature shanks and debone – trying to keep it in larger pieces. Set aside in an airtight container and add 2 cups of the lamb stock.
- Save remaining stock! You will need it for the sauce and rice.
For the rice:
- In a pot, add vegetable oil and sauté the onions. Once the onions are translucent, add the meat and brown for 10-15 minutes until cooked. Add the rice and season with salt and allspice.
- Add the stock and bring to a boil. Once the liquid starts boiling, bring the heat to low and cover the pot. Cool for 25-30 minutes or until all liquid has evaporated and the rice is cooked.
For the sauce and toppings:
- In a saucepan, make a roux by melting the butter and whisking in the flour. Add stock and soy sauce slowly and stir into the roux. Let simmer on low heat for a few minutes until the ingredients come together. Set aside.
- In a separate sauté pan, add the almonds and bring the pan to medium heat. Constantly stir the almonds to toast them until a light brown color develops. Set aside. Repeat the same process for the pine nuts. Set aside. These can be made up to 4-5 days in advance and stored in an airtight container.
To serve:
- In a large serving dish, place the cooked rice and top with the deboned lamb shanks. Note that you may need to reheat the shanks if you prepared them ahead of time.
- Top with the roasted nuts. Serve the sauce on the side. Voilà!