Lamb Shank with Rice

Lamb Shank with Rice is a succulent Lebanese BBQ dish featuring tender, slow-cooked lamb shanks paired with aromatic rice infused with spices. This hearty meal is perfect for sharing and showcases the rich flavors of Lebanese cuisine.

Ingredients

• Lamb shanks - 2 pieces (about 500g each)
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 4 cloves, minced
• Cinnamon stick - 1
• Allspice - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 500 ml
• Basmati rice - 1 cup (200g)
• Bay leaves - 2
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Add the lamb shanks to the pot, searing them on all sides until browned.
4. Sprinkle in the cinnamon stick, allspice, cumin, paprika, salt, and black pepper. Stir to coat the lamb shanks with the spices.
5. Pour in the water, ensuring the shanks are mostly submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for about 90 minutes until the lamb is tender.
6. Once the lamb is cooked, remove the shanks from the pot and set aside. Strain the broth, reserving the liquid.
7. In a separate pot, add the strained broth, bay leaves, and bring to a boil. Stir in the basmati rice, reduce the heat to low, cover, and cook for 15-20 minutes until the rice is fluffy and liquid is absorbed.
8. Serve the lamb shanks over the rice. Garnish with fresh parsley before serving.

Nutrition

• Calories: 650
• Protein: 45 g
• Carbs: 65 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in iron, supporting blood health and energy levels.

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