Ingredients:
For the lamb shanks:
• 3 lamb shanks
• 3 tbsp vegetable oil
• 1 tbsp butter
• 2 carrots
• ½ leek
• 1 onion
• 2 garlic cloves
• 1.5 tbsp tomato paste
• 1.5 L hot water
• 4–5 sprigs fresh thyme
• 2 bay leaves
• 1.5 tsp salt
• ½ tsp black pepper
Sauce:
• 300 ml lamb broth
• 1 tsp starch
• 1 tsp butter
• Salt and black pepper, if needed
Rice Pilaf:
• 1.5 cups Duru Baldo rice
• 3 tbsp vegetable oil
• 1 tbsp butter
• 1 onion
• 5 tbsp almonds
• 2.5 tbsp currants
• ¾ tsp cinnamon
• ¾ tsp allspice
• ½ tsp sugar
• 1 tsp salt
• A pinch of black pepper
• 2.25 cups water
• 1–2 tbsp chopped dill
Preparation:
Lamb Shanks:
Heat the oil and brown the lamb shanks on all sides, then remove.
Add butter, chopped carrots, onion, leek, garlic, and bay leaves. Sauté well.
Add tomato paste, cook briefly, then pour in hot water and seasonings. Return shanks and add thyme. Cover and cook over medium heat.
• Pressure cooker: 50–60 min (depending on size)
• Cast iron pot: approx. 2–2.5 hrs
Sauce:
Strain 300 ml of the cooking liquid. Mix with starch, butter, salt, and pepper. Bring to a boil and simmer until thickened.
Pilaf:
Blanch almonds, peel, and set aside. Soak currants in hot water for 30 min, then drain and rinse.
Soak rice in warm water for at least 30 min, rinse under cold water, then drain.
Sauté almonds in oil until golden, remove.
In the same pan, sauté chopped onions, then add rice and butter. Add currants, almonds, and spices.
Add water, mix, cover, and bring to a boil. Reduce heat and simmer for 15 min until water is absorbed.
Let rest 10 min, sprinkle with dill before serving.
#58
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Dining and Cooking