Ingredients
- 2 tablespoons vegetable oil
- 1 large onion or 200 g, sliced
- 1½ kg lamb shanks, with bones
- 10 cups or 2½ litres water
- Pinch of salt to taste
- Pinch of ground saffron
- For the rice:
- 10 cups water or 2½ liters
- 2½ cups basmati rice or 500 g, soaked for 1 hour and drained
- 3 cups fresh dill or 225 g, chopped
- 2 cups frozen broad beans or 320 g, thawed, peeled and split
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 2 cubes MAGGI® Chicken Stock Bouillon dissolved in ½ cup or 125 ml hot water
Products Used
How to Prepare
- In a large pot; heat vegetable oil and fry onion slices for 2-3 mins or until yellow in color. Add lamb shanks and stir for 4 mins or until shanks change color.
- Add water, salt, and saffron and bring to boil. Cover and simmer over low heat for 2 hours or until shanks are cooked.
- Meanwhile, place another large pot and boil the water. Add the rice and simmer for 5 mins, then add the dill and the broad beans and stir gently and simmer again for 15 seconds. Remove from heat and drain in a strainer.
- Pour the melted butter in the large pot and place the prepared rice over. Combine the vegetable oil with the dissolved MAGGI® Chicken Bouillon cubes together in a small bowl and pour them on the rice.
- Cover the pot firmly with aluminum foil and the pot lid on top and place over a low heat for 45 mins or until rice is completely cooked.
- Serve the rice in a large platter and the shanks on top.
Nutritional Info
Energy : 613.00 Kcal
Protein : 32.00 g
Carbohydrate : 63.00 g
Fats : 25.00 g
Protein : 32.00 g
Carbohydrate : 63.00 g
Fats : 25.00 g

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