LAMB SHANKS

Ingredients

• 4 lamb shanks

• Salt and pepper to taste

• 1/4 cup Graza® oil

• 1 large white onion, sliced

• 2 Tbsp tomato paste

  Seasoning:

• 3-5 cardamom pods

• 5 all spice berries

• 1/2 cinnamon stick

• 1 tsp black peppercorns

• 1 tsp cloves

• 1 bay leaf

• Worcestershire sauce

• Balsamic vinegar

  Rice:

• 2 cups rice

• 1 1/2 cups lamb stock

• 1 1/2 cups water

• Salt to taste
  

Directions

Step 1

Preheat the oven to 350°F. Oil and season the lamb on all sides with salt and pepper.

Step 2

Place a Dutch oven over medium-high heat and sear the lamb until golden brown on all sides, about 3-4 minutes per side. Once browned, remove them from the pot and set aside. In the same pan over medium high heat, add more oil, add the onions and brown, stirring occasionally for about 10 minutes. Then add tomato paste and stir to coat the onions. Continue to cook for about 5 minutes.

Step 3

Add cardamom pods, spice berries, cinnamon stick, peppercorns, cloves and bay leaf. Stir to combine with onions, then lower heat. Add Worcestershire sauce and balsamic vinegar. Place lamb back in the pan. Then add stock, increase heat to high and bring to boil.

Step 4

Once at a boil, cover pan with a lid and reduce heat to low. Simmer low for 1 hour, flip the lamb, recover with the lid, continue to cook for another 1 hour. Remove from the heat and test for tenderness. Taste for seasoning then set aside.

Step 5

To cook rice, first rinse the rice until water runs clear, then pour into a large pot. Add 1½ cup of the lamb stock (gotten directly from pan lamb is cooked in) and 1½ water. Stir and add salt to taste. Bring to a boil. Once at a boil, cover the pot, then reduce heat to low, and allow it to simmer low for 15 minutes. Then remove from heat and let the rice steam for another 10 minutes. Fluff the rice before serving. Serve lamb over the rice and enjoy!