Spiced Lamb Shank with Saffron Rice

Ingredients for Lamb Shank:

• 4 lamb shanks

• Salt and pepper

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 garlic cloves, minced

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tsp paprika

• ½ tsp ground allspice

• ½ tsp ground turmeric

• 2 cups beef or lamb broth

• 1 cup crushed tomatoes

• 1 tbsp honey

• 1 tbsp lemon juice

• Fresh cilantro or parsley for garnish

Ingredients for Saffron Rice:

• 1 ½ cups basmati rice, rinsed

• 2 ½ cups water or chicken broth

• A pinch of saffron threads

• 2 tbsp warm water (for saffron)

• 2 tbsp butter or olive oil

• Salt to taste

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Instructions:

1. Prepare the lamb: Season lamb shanks generously with salt and pepper.

2. Sear: In a large heavy pot or Dutch oven, heat olive oil over medium-high. Sear the lamb shanks until browned on all sides. Remove and set aside.

3. Sauté: In the same pot, sauté onions until golden. Add garlic and cook until fragrant.

4. Spice it up: Stir in cumin, coriander, cinnamon, paprika, allspice, and turmeric. Toast the spices for about 1 minute.

5. Build the sauce: Add crushed tomatoes, broth, honey, and lemon juice. Stir well, then return the lamb shanks to the pot.

6. Simmer: Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until lamb is tender and falling off the bone. (You can also do this in a 325°F/160°C oven.)

7. Prepare saffron rice: Soak saffron in 2 tbsp warm water. In a pot, melt butter or heat oil. Add rinsed rice and sauté for 2 minutes. Add broth or water, saffron with soaking liquid, and salt. Bring to a boil, then cover and simmer on low heat for 15–18 minutes until cooked and fluffy.

8. Serve: Plate the saffron rice, place a lamb shank on top, spoon sauce over, and garnish with fresh herbs.