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In a large pot; heat vegetable oil and fry onion slices for 2-3 minutes or until yellow color. Add lamb shanks and stir for 4 minutes or until shanks are changed in color.
Add water, salt and saffron and bring to boil. Cover and simmer over a low heat for 2 hours or until shanks are cooked.
Meanwhile, place another large pot and boil the water of the rice, add the rice and simmer for 5 minutes 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 over the cleaned large pot and place the prepared rice over; Combine the vegetable oil with the dissolved MAGGI Chicken Stock cubes together in a small bowl and pour them all over the rice.
Cover the pot firmly with aluminum foil and the pot lid on top and place over a low heat for 45 minutes or until rice is completely cooked.
Serve the rice in a large platter and the shanks on top.
Per Portion of 300g
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