Name: Coriander and Grapefruit Arabic-Inspired Mandi Lamb Shank
Total time: 122 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 500g lamb shank; 1 cup basmati rice; 1 onion, sliced; 2 tomatoes, chopped; 1 carrot, diced; 1 potato, diced; 1/2 green pepper, sliced; 1 tsp cumin; 1 tsp cinnamon; 1/2 tsp paprika; salt and pepper; 2 cups chicken broth; 1/4 cup chopped parsley; 1/2 tsp coriander seeds; 1 tbsp grapefruit zest

Coriander and Grapefruit Arabic-Inspired Mandi Lamb Shank

Adds a fresh and slightly bitter note.

122 minutes4 servings

Method

Toast coriander seeds in a dry pan until fragrant. Mix into the rice during the final 5 minutes of cooking. Zest grapefruit and sprinkle over the dish before serving.
Rinse lamb shank and pat dry. Heat oil in a pot, sear lamb on all sides until browned.
Add onion, tomatoes, carrots, potatoes, and peppers. Cook 5 minutes.
Stir in cumin, cinnamon, paprika, salt, and pepper. Add broth and bring to a boil.
Reduce heat, cover, and simmer 1.5 hours until lamb is tender.
Rinse rice, add to pot, and cook 15-20 minutes until tender. Garnish with parsley before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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