This is one of Lebanon’s national dishes. During festive occasions, an entire lamb is cooked the same way, but that can be difficult to do at home.
6-8 PORTIONS
INGREDIENTS
- Lamb Shank With Bone, About 2.2 Pounds (1 Kg)
- 6 Tablespoons Vegetable Oil
- About 10½ Cups (2½ L) Of Water
- 2 Carrots, Cut Into Pieces
- 2 Stalks Celery, Cut Into Pieces
- 1 Leek, Cut Into Pieces
- 5 Whole Cloves
- 1 Whole Onion
- 3 Tablespoons Finely Chopped Yellow Onion
- 2 Teaspoons Minced Garlic
- 14 Ounces (400 G) Finely Ground Beef
- 3⅘ Cups (700 G) Long-Grain Rice, Rinsed And Drained
- Salt
- A Pinch Each Of Ground Cardamom, Nutmeg, Cinnamon, And Cumin
- 2 Tablespoons Blanched, Peeled Almonds
- 3 Tablespoons Pine Nuts
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 3 Tablespoons Pistachios
INGREDIENTS
- Rub the lamb shanks with half of the oil, and roast in the oven at 400°F (200°C), until they have a nice color.
- Boil the meat in the water in a large pot once it has gotten a nice color on all sides. Occasionally, skim the surface. Add the carrots, celery, and leek. Stick whole cloves into a whole, peeled onion, and put it in the pot. Simmer until the lamb is tender, 1 to 2 hours. Save the broth.
- Heat the remaining oil in another pan. Add the onion and garlic. Pour into the ground meat once the onion is golden brown.
- Lightly brown the meat, then add the rice and stir for 5 minutes. Add the spices.
- Pour the lamb broth into the pot so that it covers the rice and a little bit more. For added color, you can add some browned onions.
- Bring to a boil, cover with a lid, and simmer over low heat, or in the oven at 350°F (175°C) until the rice is cooked.
- Cut the almonds in half lengthwise and fry them together with pine nuts, until golden brown.
- Give it a thick consistency by melting the butter and stirring in the flour. Add a little bit of the remaining broth, little by little, while stirring continuously, until the sauce has a nice consistency. Add salt and pepper.
- Place the rice on a platter. Add the legs of lamb shank on top, whole or cut into slices. Garnish with almonds, pine nuts and pistachios. Serve with a salad and the sauce on the side.
