Middle Eastern Lamb Shanks with Saffron Rice

Adapted from: Michelle Southan, Good Taste Magazine (August 2006) via taste.com.au

Prep Time: 20 minutes | Cook Time: 115 minutes | Serves: 4

Four French-trimmed lamb shanks braised in a fragrant blend of cumin, coriander, cinnamon, and turmeric until the meat pulls off the bone, then served over golden saffron rice studded with toasted pine nuts and raisins. This is the kind of dish that makes a table go quiet.

Ingredients

Lamb Shanks:

• 1 Tbsp olive oil
• 4 lamb shanks, French trimmed
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 1 Tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 750ml (3 cups) chicken stock
• 1 x 800g can diced tomatoes
• Fresh coriander leaves, to serve
• Greek-style yoghurt, to serve

Saffron Rice:

• 55g (1/3 cup) pine nuts
• 750ml (3 cups) water
• 1/2 tsp saffron threads
• 400g (2 cups) basmati rice
• 95g (1/2 cup) flame raisins

Instructions

1. Heat the oil in a stockpot over medium-high heat. Add the lamb shanks and cook, turning, for 5 minutes until browned on all sides. Transfer to a plate.
2. Add the onion and garlic to the pot and cook, stirring, 3 minutes until soft. Add the cumin, coriander, cinnamon, and turmeric and cook, stirring, 30 seconds until fragrant.
3. Return the lamb shanks to the pot. Add the chicken stock and diced tomatoes. Bring to a boil. Reduce heat to medium-low, cover, and simmer 1 hour. Uncover and cook, stirring, another 30 minutes until the lamb is tender.
4. Transfer the lamb shanks to a plate, cover with foil to keep warm. Increase heat to high and boil the stock mixture uncovered for 10–15 minutes until the sauce thickens.
5. For the saffron rice: toast the pine nuts in a large frying pan over medium heat, 3–4 minutes until golden. Transfer to a bowl. Add the water to the pan and bring to a boil. Add the saffron, reduce heat to low, add the rice, and cook covered for 12 minutes until nearly all the liquid is absorbed. Set aside covered for 10 more minutes. Fluff with a fork, then stir in the toasted pine nuts and raisins.
6. Divide saffron rice among plates. Top with lamb shanks, drizzle with sauce, sprinkle with fresh coriander, and serve with Greek yoghurt.

Note: "French trimming" a lamb shank means cutting the meat and fat away from the exposed end of the bone for a cleaner presentation. Ask your butcher to do this.

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