Lamb Shanks with Buttered Rice

60+ minutes
Indian/Indian Fusion, Persian
Serves: 4
Lamb Shanks with Buttered Rice

Get ready for melt-in-your-mouth lamb shanks, slow-cooked to perfection in a rich, flavorful gravy. Served alongside velvety buttered rice, this dish is the ultimate indulgence, perfect special occasions or when you want to feel extra special.

Made with

Authentic Basmati Rice

Lamb-Shanks-with-Buttered-Rice

Ingredients

For Lamb Shanks:

4 lamb shanks, around 13 oz / 400g each

1 tsp cooking/kosher salt

1 tsp pepper

2–3 tbsp olive oil, separated

1 onion, finely diced (brown, yellow, or white)

3 garlic cloves, minced

1 cup carrot, peeled, finely diced

1 cup celery, finely diced

2 1/2 cups red wine (full-bodied)

800g / 28oz can crushed tomatoes

2 tbsp tomato paste

2 cups low-sodium chicken stock (or water)

5 sprigs of thyme (or 2 tsp dried thyme)

2 dried bay leaves (or 4 fresh)

For Buttered Rice:

1 cup Royal® Authentic Basmati Rice

2 cups water

2 tbsp butter

Salt to taste

For Serving:

Fresh thyme leaves (optional garnish)

Preparation

  1. Preheat the oven to 180°C/350°F.
  2. Pat lamb shanks dry and sprinkle with salt and pepper.
  3. Heat 2 tbsp olive oil in a large pot over high heat; sear lamb shanks in batches for about 5 minutes until browned.
  4. Remove shanks and drain excess fat from the pot.
  5. Turn heat to medium-low; add remaining olive oil. Sauté onion and garlic for 2 minutes, then add carrot and celery, cooking for 5 minutes until translucent.
  6. Add red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves. Stir to combine.
  7. Return lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
  8. Bring to a simmer on the stove, then cover and transfer to the oven for 2 hours.
  9. Remove the lid and return to the oven for another 30 minutes.
  10. Check for tenderness; if not done, cover and continue cooking.
  11. Remove lamb from the pot and keep warm. Discard bay leaves and thyme.
  12. Strain the sauce into a bowl, pressing to extract liquid from the veggies.
  13. Return strained sauce to the pot and simmer if needed to thicken. Season with salt and pepper to taste.
  14. For the buttered rice, rinse the Royal® Authentic Basmati Rice under cold water until clear. In a saucepan, bring 2 cups of water to a boil.
  15. Add the rice and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
  16. Remove from heat, fluff the rice with a fork, and stir in the butter until melted.
  17. Serve lamb shanks over buttered rice with plenty of sauce.
  18. Garnish with fresh thyme if desired.

Note: For variations, see additional cooking methods for slow cooker or pressure cooker options for the lamb.