SilkpieRecipe
Slow-Braised Lamb Shank on Crispy Onion Rice
Texture
Garnish
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Rice, Grains & Curries · Middle Eastern

Slow-Braised Lamb Shank on Crispy Onion Rice

4.9 (244 cooks rated this)

A lamb shank braised with warm spices until it slumps off the bone sits on a bed of long-grain rice tossed with shatter-crisp onions. A cool yogurt dip dusted with dried mint and chili balances all that deep, savory flavor.

25 min Prep
3 hr 10 min Cook
3 hr 35 min Total
2 Servings
Hard Difficulty
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Test kitchen note: Cook the rice in some of the strained braising liquid instead of water; it soaks up the lamb flavor and turns a lovely bronze.

Method 6 steps

  1. Rub the shanks with salt and half the baharat. Brown them all over in olive oil in a Dutch oven, about 8 minutes, then add the quartered onion, garlic, remaining spice and water.

  2. Cover and braise in a 325F oven for 2 1/2 to 3 hours, turning the shanks once, until the meat is very tender.

  3. Meanwhile, fry the sliced onions in the neutral oil over medium heat for 15 to 20 minutes, stirring often, until evenly brown and crisp. Drain on paper towels and salt lightly.

  4. Strain the braising liquid and measure 2 1/2 cups (top up with water if needed). Bring to a boil with the rice, cover and cook on low for 15 minutes, then rest 10 minutes.

  5. Stir together the yogurt, a pinch of salt and half the mint. Spoon into a small bowl and dust with the aleppo pepper and remaining mint.

  6. Fold most of the crispy onions through the rice, pile onto a platter, set the shanks on top and finish with the rest of the onions, parsley and a spoonful of the reduced juices.

That is the whole pie. Enjoy every slice.

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