LAMB SHANKS WITH YELLOW RICE Feb 19 Written By Eleanor Debel https://www.youtube.com/shorts/eJNFDXz9v6MPrintLAMB SHANKS WITH YELLOW RICE Yield 6-8Prep time30 MinCook time2 HourTotal time2 H & 30 M Ingredients For the Lamb:4-6 whole lamb shanks, trimmed of silver skin and patted dry Olive oil for seasoning 1 tsp paprika ½ tsp turmeric ½ tsp ground allspice 1 tsp kosher salt 1 large onion, peeled and quartered 2 rosemary sprig2 thyme sprigs 4 stalks parsley 1 large cinnamon stick 1 bay leaf ¼ tsp whole black peppercorns4 whole cloves4 cardamom pods 4 cups chicken or vegetable broth (or water) Yellow Rice: 2 cups long grain basmati rice, thoroughly washed 1 Tbsp ghee or oil ½ tsp paprika 1 tsp turmeric ½ tsp ground allspice 1 tsp kosher salt 3 cups lamb stock (from cooking liquid) To Serve:Chopped Parsley leavesToasted pine nuts and olive oil InstructionsLay the lamb shanks onto a sheet tray or plate and drizzle all over with olive oil. Combine the spices to season and sprinkle all over the lamb shanks on all sides. Set aside. Heat a large cast iron skillet or dutch oven on medium high heat until nearly smoking, add the lamb shanks in batches and sear on all slides until deep golden brown. If cooking on the stove top, return all the browned shanks to the dutch oven, if using a pressure cooker transfer the browned shanks to the pot of the pressure cooker. To the shanks, add the onion, rosemary thyme and parsley (optionally tie these all together with twine for easy removal), as well as the cinnamon stick, bay leaf, black peppercorns, cloves and cardamom pods (if you have cheesecloth gather the spices into a little pouch and tie the top with string to make a spice pouch). Add the broth to the pot and bring to a simmer if using a dutch oven, or set to pressure cook on high if using a pressure cooker. Simmer for 3 hours on low if doing the stove top method, or pressure cook for 1 hour. Test the lamb to make sure it’s done by gently shredding the meat off the bone with a fork, it should come off very easily. Remove the cooked lamb to a plate and set aside. Strain the liquid of all the solids and set aside. Heat another large skillet or pot over medium high heat and add the ghee for the rice along with the spices. Toast the spices for just a minute then add the washed rice and stir to combine. Add in the strained lamb stock and bring to a boil. Reduce the heat to a very low simmer and cook until all the liquid is absorbed (about 15-20 minutes depending on the brand of rice and pot you use.)Serve the cooked lamb shanks over the yellow rice and top with freshly chopped parsley and toasted pine nuts. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatramadanrice dishes Eleanor Debel
LAMB SHANKS WITH YELLOW RICE Feb 19 Written By Eleanor Debel https://www.youtube.com/shorts/eJNFDXz9v6MPrintLAMB SHANKS WITH YELLOW RICE Yield 6-8Prep time30 MinCook time2 HourTotal time2 H & 30 M Ingredients For the Lamb:4-6 whole lamb shanks, trimmed of silver skin and patted dry Olive oil for seasoning 1 tsp paprika ½ tsp turmeric ½ tsp ground allspice 1 tsp kosher salt 1 large onion, peeled and quartered 2 rosemary sprig2 thyme sprigs 4 stalks parsley 1 large cinnamon stick 1 bay leaf ¼ tsp whole black peppercorns4 whole cloves4 cardamom pods 4 cups chicken or vegetable broth (or water) Yellow Rice: 2 cups long grain basmati rice, thoroughly washed 1 Tbsp ghee or oil ½ tsp paprika 1 tsp turmeric ½ tsp ground allspice 1 tsp kosher salt 3 cups lamb stock (from cooking liquid) To Serve:Chopped Parsley leavesToasted pine nuts and olive oil InstructionsLay the lamb shanks onto a sheet tray or plate and drizzle all over with olive oil. Combine the spices to season and sprinkle all over the lamb shanks on all sides. Set aside. Heat a large cast iron skillet or dutch oven on medium high heat until nearly smoking, add the lamb shanks in batches and sear on all slides until deep golden brown. If cooking on the stove top, return all the browned shanks to the dutch oven, if using a pressure cooker transfer the browned shanks to the pot of the pressure cooker. To the shanks, add the onion, rosemary thyme and parsley (optionally tie these all together with twine for easy removal), as well as the cinnamon stick, bay leaf, black peppercorns, cloves and cardamom pods (if you have cheesecloth gather the spices into a little pouch and tie the top with string to make a spice pouch). Add the broth to the pot and bring to a simmer if using a dutch oven, or set to pressure cook on high if using a pressure cooker. Simmer for 3 hours on low if doing the stove top method, or pressure cook for 1 hour. Test the lamb to make sure it’s done by gently shredding the meat off the bone with a fork, it should come off very easily. Remove the cooked lamb to a plate and set aside. Strain the liquid of all the solids and set aside. Heat another large skillet or pot over medium high heat and add the ghee for the rice along with the spices. Toast the spices for just a minute then add the washed rice and stir to combine. Add in the strained lamb stock and bring to a boil. Reduce the heat to a very low simmer and cook until all the liquid is absorbed (about 15-20 minutes depending on the brand of rice and pot you use.)Serve the cooked lamb shanks over the yellow rice and top with freshly chopped parsley and toasted pine nuts. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatramadanrice dishes Eleanor Debel
