Chef Bao

220 RECIPES

Simple recipes for everyday home cooking

Lamb Shanks With Jeweled Rice

Succulent braised lamb that is infused with a Persian inspired marinade of aromatics and herbs that permeate throughout this whole dish. Whilst your meat is Simmering away in the saffron and orange broth. You create another gem the golden and glistening jeweled rice laced with the colored fruits and nuts, delivering such wonderful elements of sweet and salty with the fluffy rice. Note: you can add your own take on the fruits and nuts as well.

CUISINES: New American
LEVEL: MEDIUM
SERVING: 4 People
TIME: 3 hr
INGREDIENTS:
  • 5 lb Lamb Shanks
  • SEASONING
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cinnamon
  • tsp Ground Black Pepper
  • 1 tsp Sea Salt
  • 2 tbsp Olive Oil
  • 2 medium Red Onion
  • For Saffron Mixture
  • ¼ tsp Saffron
  • ½ cup Warm Water
  • ½ tsp Lime Zest
  • 2 tbsp Lime, Juiced
  • 1 tsp Orange Zest
  • ½ cup Orange, Juiced
  • 2 tbsp Olive Oil [For Sear the Lamb]
  • 5 cloves Garlic
  • 5 pieces Dried Prunes
  • 4 pieces Bay Leaves
  • 6 sprigs Rosemary
  • 6⅓ cups Chicken Broth
  • Jeweled Rice
  • 1 tbsp Butter
  • ½ cup White Onion, Chopped
  • 3 cups Cooked Rice
  • to taste Salt
  • to taste Ground Black Pepper
  • 8 pieces Dates
  • 3 tbsp Raisins
  • 3 tbsp Cashew Nuts
  • ¼ cup Walnuts
  • cup Parsley, Chopped
  • 1 Medium Pomegranate
DIRECTIONS:
Step 1
Step 1
Step 1
Make crisscrossed vertical and horizontal incisions over the lamb shanks.
Step 2
Step 2
Step 2
Stir together ground turmeric, ground cinnamon, black pepper and salt in a small bowl.
Step 3
Step 3
Step 3
Pour olive oil onto the lamb and rub to spread it evenly over the lamb, working it into the incisions.
Step 4
Step 4
Step 4
Repeat the same procedure with the spice mixture.
Step 5
Step 5
Step 5
Let the lamb sit at room temperature, for about 1 hour.
Step 6
Step 6
Step 6
Meanwhile, chop the red onion and set aside.
Step 7
Step 7
Step 7
Take another bowl, and combine saffron, warm water, lime zest and juice and orange zest and juice, then set aside.
Step 8
Step 8
Step 8
Place a Dutch oven over medium-high heat and add oil. When the oil has reached a high temperature, place the lamb shank in the pot and fry until nicely browned on all sides.
Step 9
Step 9
Step 9
Remove and set aside.
Step 10
Step 10
Step 10
Add garlic cloves to the oil, then add chopped red onions and cook over medium heat until softened and lightly colored.
Step 11
Step 11
Step 11
Proceed to add dried prunes, bay leaves, rosemary and the saffron mixture and mix well.
Step 12
Step 12
Step 12
Lay the lamb shanks in the pot once again and add chicken broth. Bring it to a boil, then turn off the heat and cover the pot.
Step 13
Step 13
Step 13
Transfer pot to oven and bake at 320 °F/160 °C for about 1½ hour.
Step 14
Step 14
Step 14
While the lamb is cooking in the oven, melt butter in a large frying pan over medium heat, then add chopped white onions and stir until the onions have softened.
Step 15
Step 15
Step 15
Add cooked rice and mix well.
Step 16
Step 16
Step 16
Season with salt and black pepper, then add dates, raisins, cashew nuts, walnuts, parsley and pomegranate seeds. Be sure to incorporate well.
Step 17
Step 17
Step 17
Serve and enjoy.