Lamb Shank with Rice Pilaf

Updated at: Thu, 17 Aug 2023 08:01:45 GMT

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.

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.

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.

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.

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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