القائمة الرئيسية

الصفحات

شريط الاخبار



 6-8 PORTIONS


This is one of Lebanon’s national dishes. During festive occasions, an entire lamb is cooked the same way, but that can be difficult to do at home.

LAMB SHANK WITH BONE, ABOUT 2.2 POUNDS (1 Kg)

6 TABLESPOONS VEGETABLE OIL ABOUT 10½ cups (2½ l) OF WATER 2 CARROTS, CUT INTO PIECES

2 STALKS CELERY, CUT INTO PIECES

1 LEEK, CUT INTO PIECES

5 WHOLE CLOVES

1 WHOLE ONION

3 TABLESPOONS FINELY CHOPPED YELLOW ONION


2 TEASPOONS MINCED GARLIC

14 OUNCES (400 G) FINELY GROUND BEEF

3⅘ CUPS (700 G) LONG-GRAIN RICE, RINSED AND DRAINED

SALT

A PINCH EACH OF GROUND CARDAMOM, NUTMEG, CINNAMON, AND CUMIN

2 TABLESPOONS BLANCHED, PEELED ALMONDS

3 TABLESPOONS PINE NUTS 3 TABLESPOONS BUTTER


3 TABLESPOONS FLOUR 3 TABLESPOONS

 


PISTACHIOS

1.Rub the lamb shanks with half of the oil, and roast in the oven at 400°F (200°C), until they have a nice color.

2.Boil the meat in the water in a large pot once it has gotten a nice color on all sides. Occasionally, skim the surface. Add the carrots, celery, and leek. Stick whole cloves into a whole, peeled onion, and put it in the pot. Simmer until the lamb is tender, 1 to 2 hours. Save the broth.

3.Heat the remaining oil in another pan. Add the onion and garlic. Pour into the ground meat once the onion is golden brown.

4.Lightly brown the meat, then add the rice and stir for 5 minutes. Add the spices.

5.Pour the lamb broth into the pot so that it covers the rice and a little bit more. For added color, you can add some browned onions (see the recipe for siyyadiyyeh).

6.Bring to a boil, cover with a lid, and simmer over low heat, or in the oven at 350°F (175°C) until the rice is cooked.

7.Cut the almonds in half lengthwise and fry them together with pine nuts, until golden brown.

8.Give it a thick consistency by melting the butter and stirring in the flour. Add a little bit of the remaining broth, little by little, while stirring continuously, until the sauce has a nice consistency. Add salt and pepper.

9.Place the rice on a platter. Add the legs of lamb shank on top, whole or cut into slices. Garnish with almonds, pine nuts, and pistachios. Serve with a salad and the sauce on the side.


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