recipes
Braised lamb shanks with spiced rice pilaff
Serves: 2
2017-04-06
Ingredients
For the pilaff rice
- 1 tbsp butter (President)
- 1 small onion, finely chopped
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cayenne pepper
- 1 cup long grain rice (Chef-Way)
- 1 cup white wine
- 2 cups chicken brodu (Star)
- 100g sliced almonds
- 2 tbsp raisins
- 2 Lamb shanks
- 1 small onion finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 2 star anise
- 1 cinnamon stick
- 2 tbsp tomato paste
- 1 cup red wine
- 400g tomato pulp
- Fresh coriander
- 1 tsp turmeric
- 1 small red chilli, finely sliced
- Chicken brodu (Star)
- Vegetable oil for frying
- Fresh seasoning
Method
For the rice, cook the onion until soft and translucent in the butter, stir in the rice and spices, toast for a couple of minutes. Pour in the wine and allow evaporation. Pour in the remaining liquids, transfer into an oven proof dish , cover with foil and cook for approx. 18 minutes in a hot oven. When ready, fluff with a fork and stir in the almonds and raisins. For the lamb, seal the lamb shanks in hot oil, remove meat from the pot; add the vegetables, chilli and spices and cook until slightly browned. Return meat to the pot, add tomato paste and mix for further 2 minutes, Splash in the wine and allow evaporation. Stir in the tomato pulp and enough stock to cover the meat. Bring to the boil, set to simmer until meat is tender and almost falling off the bone.
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