Lamb Shank Mansaf

314
5 from 2 votes

Lamb Shank Mansaf

Experience the flavours of the middle eastern cuisine in one dish.
Servings 6
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins

Equipment

  • 2-3 Pots

Ingredients

Lamb shanks

  • 4 Lamb shanks
  • 1 Cinnamon stick
  • 2 Chicken stock cubes
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tbsp Mixed spice
  • 1 tbsp paprika
  • 4 Bay leafs
  • 1 Brown onion
  • 1 Garlic bulb

Safron rice

  • 1 pinch Safron
  • 3 tbsp Boiling water
  • 2 cups Sella basmati rice
  • 6 cups Lamb stock (liquid the lamb shanks were cooked in)

Toasted almonds

  • 1 tbsp Ghee (or butter)
  • cup Slithered almonds

Garnish

  • cup Pomegranate seeds
  • cup Parsley (thinly sliced)

Instructions

Lamb Shanks

  • Brown the lamb shanks in a pot. Add all the herbs, spices, aromatics and water into a pot and bring to the boil. Allow to simmer on medium heat for two hours or until lamb falls off the bone. Remove the meat from the bone and set aside the liquid to use at a later stage for the rice.

Safron Rice

  • Place the saffron into a bowl with the boiling water and allow to infuse. Add this to the rice. Prepare the Sela rice as per packet instructions. Use the liquid that the shanks were cooked in to the rice.

Toasted Almonds

  • Add the ghee to a pot and toast the almods until golden. Place onto a paper towel to remove excess butter.

Assembly

  • Begin by layering the rice and then the lamb. Follow this by layered the toasted almonds on top. Garnish with fresh pomegranate and parlsey.
Course: Main Course
Cuisine: middle eastern
Keyword: lamb, lamb shanks, rice

Did you make this recipe?

Please let me know how the Lamb Shank Mansaf turned out for you! Leave a comment below and tag @chefitup.com.au on Instagram and hashtag it #chefitup.com.au Ideal as a recipe for Ramadan.

Join the Conversation

  1. 5 stars
    Absolutely delicious! You can’t go wrong with this recipe!
    I always double mine!

  2. 5 stars
    Mouth watering, deff a family favourite.

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