Braised Lamb Shanks with Spiced Rice

Pat the lamb shanks dry. Drizzle with olive oil and season generously on all sides with smoked paprika, turmeric, allspice, salt, and pepper.

In a large Dutch oven or pot, sear the lamb shanks over medium-high heat until deeply browned on all sides.

Transfer the seared shanks to a pressure cooker (or leave in the pot). Add the quartered onion, fresh rosemary, thyme, and parsley.

Create a spice sachet by placing the cinnamon stick, cloves, black peppercorns, bay leaf, and cardamom pods in a piece of cheesecloth and tying it closed. Add the sachet to the pot.

Pour in enough broth to cover the lamb shanks.

Secure the lid and pressure cook for 1 hour. If not using a pressure cooker, bring to a boil, reduce heat to a low simmer, cover, and cook for 2.5-3 hours, or until the meat is fork-tender.

Once cooked, carefully remove the lamb shanks and set aside. Strain the cooking liquid to create a flavorful lamb stock and reserve it for the rice.

To make the rice, heat the remaining olive oil in a separate pot over medium heat. Add the same spice blend (smoked paprika, turmeric, allspice) and toast for 30 seconds until fragrant.

Add the washed basmati rice to the pot and stir for 1-2 minutes to toast and coat in the spiced oil.

Pour in about 3-4 cups of the reserved lamb stock (enough to cook the rice, typically a 1.5:1 or 2:1 liquid to rice ratio) and bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is fluffy.

To serve, spread the cooked rice on a large platter and arrange the braised lamb shanks on top.

Garnish with chopped fresh parsley and toasted pine nuts. Drizzle with extra lamb stock before serving.