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Ingredients 14 items

  • 2 tablespoons Vegetable oil
  • 1 large Onion or 200 g sliced
  • 1.5 kg lamb shanks with bones
  • 10 cups Water or 2½ liters
  • 1 pinch Salt to taste
  • 1 pinch ground saffron
  • For the rice:
  • 10 cups Water or 2½ liters
  • 2.5 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 melted butter
  • 2 tablespoons Vegetable oil
  • 2 cubes MAGGI Chicken Stock, dissolved in ½ cup or 125 ml hot water

How to prepare

  1. 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.
  2. Add water, salt and saffron and bring to boil. Cover and simmer over a low heat for 2 hours or until shanks are cooked.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the rice in a large platter and the shanks on top.

Nutritional informations

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