BRAISED LAMB SHANKS OVER RICE Dec 15 Written By Eleanor Debel https://www.youtube.com/shorts/IwaRUDSyrZM PrintLAMB SHANKS OVER RICEYield 8-10Prep time30 MinCook time3 HourTotal time3 H & 30 MIngredients8-10 lamb shanks ½ cup olive oil, or enough to coat all the shanks¼ cup preferred seasoning blend 3 Tbsp olive oil 4 carrots, small diced 4 stalks of celery, small diced 1 white onion, small diced ¼ cup tomato paste 3 bay leaves1 tsp whole allspice berries 1 tbsp black peppercorns 3 whole cardamom pods 6 cups water or broth 1 tsp kosher salt, or more to taste 4 cups basmati rice, cooked in leftover broth from braise lamb shanks InstructionsPreheat oven to 350 F. Coat the lamb shanks in olive oil and cover all sides with the seasoning blend that you like to use. Set aside while you make the broth In a large pot add the olive oil and set over medium high heat. Add in the diced carrot, celery and onion. Cook for 4-5 minutes until the vegetables begin to soften and brown. Add in the tomato paste and stir to coat. Cook another 2-3 minutes until the tomato paste darkens slightly in color.Add the whole spices to the pot then cover with the water or broth. Stir in the salt and taste the broth for seasoning. Simmer the broth for 20-30 minutes to blend all the flavors. Place the lamb shanks in a large roasting pan or several aluminum baking trays. Pour the broth over the lamb shanks then cover the whole pan tightly with aluminum foil and place into the oven. Braise the lamb shanks for 3 hours, flipping them over after 1.5 hours of cooking. They should be slightly shrunken off the bone and super tender. Remove the shanks from the broth and reserve all the cooking liquid for the rice, pouring it into a measuring cup to see what volume remains, you should have 4 cups of liquid, add water to bring the volume up to 4 cups if necessary. Cover the cooked shanks with foil so they stay warm while you make the rice. Thoroughly wash the rice until the water runs clear. In a large pot combine the rice and the cooking liquid/water and bring to a simmer over medium high heat. Reduce the heat to low and cover the pot with a tight fitting lid. Cook for 20-25 minutes until the liquid is all absorbed and the rice is tender and fluffy. Serve the lamb shanks over the cooked rice and enjoy with any and all side dishes you prefer. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meattechniquehealthy Eleanor Debel
BRAISED LAMB SHANKS OVER RICE Dec 15 Written By Eleanor Debel https://www.youtube.com/shorts/IwaRUDSyrZM PrintLAMB SHANKS OVER RICEYield 8-10Prep time30 MinCook time3 HourTotal time3 H & 30 MIngredients8-10 lamb shanks ½ cup olive oil, or enough to coat all the shanks¼ cup preferred seasoning blend 3 Tbsp olive oil 4 carrots, small diced 4 stalks of celery, small diced 1 white onion, small diced ¼ cup tomato paste 3 bay leaves1 tsp whole allspice berries 1 tbsp black peppercorns 3 whole cardamom pods 6 cups water or broth 1 tsp kosher salt, or more to taste 4 cups basmati rice, cooked in leftover broth from braise lamb shanks InstructionsPreheat oven to 350 F. Coat the lamb shanks in olive oil and cover all sides with the seasoning blend that you like to use. Set aside while you make the broth In a large pot add the olive oil and set over medium high heat. Add in the diced carrot, celery and onion. Cook for 4-5 minutes until the vegetables begin to soften and brown. Add in the tomato paste and stir to coat. Cook another 2-3 minutes until the tomato paste darkens slightly in color.Add the whole spices to the pot then cover with the water or broth. Stir in the salt and taste the broth for seasoning. Simmer the broth for 20-30 minutes to blend all the flavors. Place the lamb shanks in a large roasting pan or several aluminum baking trays. Pour the broth over the lamb shanks then cover the whole pan tightly with aluminum foil and place into the oven. Braise the lamb shanks for 3 hours, flipping them over after 1.5 hours of cooking. They should be slightly shrunken off the bone and super tender. Remove the shanks from the broth and reserve all the cooking liquid for the rice, pouring it into a measuring cup to see what volume remains, you should have 4 cups of liquid, add water to bring the volume up to 4 cups if necessary. Cover the cooked shanks with foil so they stay warm while you make the rice. Thoroughly wash the rice until the water runs clear. In a large pot combine the rice and the cooking liquid/water and bring to a simmer over medium high heat. Reduce the heat to low and cover the pot with a tight fitting lid. Cook for 20-25 minutes until the liquid is all absorbed and the rice is tender and fluffy. Serve the lamb shanks over the cooked rice and enjoy with any and all side dishes you prefer. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meattechniquehealthy Eleanor Debel
