New American cuisine

Medium

Lamb Shanks With Jeweled Rice

Name: Lamb Shanks With Jeweled Rice
Prep time: 1 hr 30 min
Cook time: 1 hr 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: New American
Ingredients: 5 lb. Lamb Shanks; SEASONING; 1 tsp. Ground Turmeric; 1 tsp. Ground Cinnamon; 1½ tsp. Ground Black Pepper; 1 tsp. Sea Salt; 2 tbsp. Olive Oil; 2 medium Red Onion; For Saffron Mixture; 1/4 tsp. Saffron; 1/2 cup Warm Water; 1/2 tsp. Lime Zest; 2 tbsp. Lime, Juiced; 1 tsp. Orange Zest; 1/2 cup Orange, Juiced; 2 tbsp. Olive Oil [For Sear the Lamb]; 5 cloves Garlic; 5 pieces Dried Prunes; 4 pieces Bay Leaves; 6 sprigs Rosemary; 6⅓ cup Chicken Broth; Jeweled Rice; 1 tbsp. Butter; 1/2 cup White Onion, Chopped; 3 cup Cooked Rice; to taste Salt; to taste Ground Black Pepper; 8 pieces Dates; 3 tbsp. Raisins; 3 tbsp. Cashew Nuts

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Succulent braised lamb that is infused with a Persian inspired marinade of aromatics and herbs that permeate throughout this whole dish. Whilst your meat is Simmering away in the saffron and orange broth. You create another gem the golden and glistening jeweled rice laced with the colored fruits and nuts, delivering such wonderful elements of sweet and salty with the fluffy rice. Note: you can add your own take on the fruits and nuts as well.

Recipe

PRE TIME: 1 hr 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 3 hr

4 SERVING

Ingredients:

5 lb. Lamb Shanks
SEASONING
1 tsp. Ground Turmeric
1 tsp. Ground Cinnamon
1½ tsp. Ground Black Pepper
1 tsp. Sea Salt
2 tbsp. Olive Oil
2 medium Red Onion
For Saffron Mixture
1/4 tsp. Saffron
1/2 cup Warm Water
1/2 tsp. Lime Zest
2 tbsp. Lime, Juiced
1 tsp. Orange Zest
1/2 cup Orange, Juiced
2 tbsp. Olive Oil [For Sear the Lamb]
5 cloves Garlic
5 pieces Dried Prunes
4 pieces Bay Leaves
6 sprigs Rosemary
6⅓ cup Chicken Broth
Jeweled Rice
1 tbsp. Butter
1/2 cup White Onion, Chopped
3 cup Cooked Rice
to taste Salt
to taste Ground Black Pepper
8 pieces Dates
3 tbsp. Raisins
3 tbsp. Cashew Nuts
1/4 cup Walnuts
1/3 cup Parsley, Chopped
1 Medium Pomegranate

Directions:

Step 1

Make crisscrossed vertical and horizontal incisions over the lamb shanks.

Step 2

Stir together ground turmeric, ground cinnamon, black pepper and salt in a small bowl.

Step 3

Pour olive oil onto the lamb and rub to spread it evenly over the lamb, working it into the incisions.

Step 4

Repeat the same procedure with the spice mixture.

Step 5

Let the lamb sit at room temperature, for about 1 hour.

Step 6

Meanwhile, chop the red onion and set aside.

Step 7

Take another bowl, and combine saffron, warm water, lime zest and juice and orange zest and juice, then set aside.

Step 8

Place a Dutch oven over medium-high heat and add oil. When the oil has reached a high temperature, place the lamb shank in the pot and fry until nicely browned on all sides.

Step 9

Remove and set aside.

Step 10

Add garlic cloves to the oil, then add chopped red onions and cook over medium heat until softened and lightly colored.

Step 11

Proceed to add dried prunes, bay leaves, rosemary, and the saffron mixture and mix well.

Step 12

Lay the lamb shanks in the pot once again and add chicken broth. Bring it to a boil, then turn off the heat and cover the pot.

Step 13

Transfer pot to oven and bake at 320 °F/160 °C for about 1½ hour.

Step 14

While the lamb is cooking in the oven, melt butter in a large frying pan over medium heat, then add chopped white onions and stir until the onions have softened.

Step 15