By Katia Badr
Lamb Shank with Rice Pilaf
12 steps
Prep:1hCook:3h 30min
Best enjoyed with a refreshing side of garlic yogurt with cucumber salad.
Updated at: Thu, 17 Aug 2023 08:01:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
42
High
Nutrition per serving
Calories762.5 kcal (38%)
Total Fat21.7 g (31%)
Carbs79 g (30%)
Sugars6.5 g (7%)
Protein60.4 g (121%)
Sodium4987.8 mg (249%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
The lamb and the rice
1.5kgboneless lamb leg
3 cupsbasmati rice
1carrot
big, peeled and chopped in half
2onions
big, quartered
2celery sticks
8garlic cloves
3dry bay leaves
2cinnamon sticks
1 tspground black pepper
6whole black pepper
6pods cardamom
1 Tbspstock powder
4 Tbspsalt
flat
1 pinchsaffron
sultanas
vegetable oil
The Garnish
Instructions
Step 1
Skim off large pieces of fat from the lamb legs. Don’t skim it off completely, as you need to keep some. Use your own judgement.
Step 2
Take one piece of fat and slice it into smaller slices. Dispose the rest.
Step 3
Heat the vegetable oil in an instant pot. Place the leg lambs and fry for a minute on each side, until lightly browned.
Instant PotSaute
Step 4
Cover the lamb legs with water. Drop in the carrot, onion quarters, celery sticks, garlic cloves, bay leaves, cinnamon sticks, fat slices, ground black pepper, whole black pepper, cardamom pods, stock powder and salt. Bring to boil, uncovered.
Instant PotSaute
Step 5
With a slotted spoon, skim off as much scum as possible. Now set the instant pot on slow cooker, close the lid, and cook for 3 hours.
Instant PotSlow Cook
Step 6
Remove lid. Taste the broth and add salt if needed. It should be salty. Carefully lift out the lamb legs and place in an oven tray. Remove the carrots, bay leaves and cinnamon sticks and dispose them.
Step 7
Place a sieve over a large bowl. Pour the broth from the pot (use oven gloves). Using a spatula, try to squeeze out as much of the residues as possible. Dispose the rest.
Step 8
In the instant pot, heat vegetable oil. Put the sultanas and the saffron. Allow the saffron to bloom. Then add the rice (rinsed in water for an hour before). Fry for a few minutes to ensure that the grains of rice are well coated in the oil. Nestle with the sultanas.
Step 9
Add the appropriate amount of broth for the rice and stir. Cook the rice using the rice mode. Keep the excess broth for the lamb legs.
Instant PotRice
Step 10
Using a brush, cover the lamb legs with the excess broth. Cover the tray in a kitchen foil and put in the oven at 180C for 30-40mins while the rice is cooking.
Step 11
Take the tray out of the oven and while wearing gloves, pull the lamb legs into smaller pieces. It should be tender on the inside with a crisp on the outside.
Step 12
Once the rice is ready, allow to rest. Transfer the rice to a big beautiful platter and scatter the lamb pieces on top. Garnish with nuts and enjoy with a salad or a side of yogurt.
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