Slow-Cooked Lamb Shank with Vegetable Rice

By Chef Faisal – Prep/Cook time: 4hr, Serves: 2

Ingredients

For the Lamb Shank:
100g white onion
60ml BBQ sauce
2 ½ tsp sea salt
2 tsp black pepper powder
1 tsp dried thyme
1 tsp dried rosemary
20g dark brown sugar
100g tomato
800ml water
500g lamb shank

For the Veg Mix Rice:
20g butter
2 tbsp corn oil
100g white onion
2 tsp sea salt
100g fried potato
60g fried eggplant
1L water
Pinch of cinnamon powder
Pinch of cardamom powder
500g basmati rice
Pinch of cumin powder

For Plating:
350g slow-cooked lamb shank
150g veg mix rice
60g roasted vegetables
Red chili, for garnish
Chopped parsley, for garnish

Method

Lamb Shank:
In an aluminum container, combine the onion, BBQ sauce, salt, pepper, thyme, rosemary, brown sugar, tomato, and water with the lamb shank. Cover with foil and cook in a preheated oven at 180°C for 3.5 hours. Reserve the stock for the sauce.

Veg Mix Rice:
Fry the potato and eggplant for 4 minutes. In a bowl, mix them with cinnamon, cardamom, and cumin.

In a pot, sauté the onion in butter and oil for 3 minutes. Add water and salt, then bring to a boil. Stir in the rice and cook for 5 minutes. Add the fried vegetables, cover, and cook on low heat for 20 minutes.

Plating and Serving:
Serve the veg mix rice alongside the slow-cooked lamb shank and roasted vegetables. Garnish with chopped parsley and red chili.

Lamb is a versatile protein that pairs wonderfully with a variety of red wines. For this distinct lamb recipe, we sought a wine that would enhance the spices, dressings, and sides—while perfectly complementing the lamb itself. Our choice? The timeless 2019 Rioja Reserva from Marqués de Riscal.