| Prep: 30 mins | Cook: 2 hours | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 575 | 25g | 8g | 60g |
| sugars | fibre | protein | salt |
| 9g | 5g | 40g | 0.6g |
Why I Love Saudi Arabian Spiced Lamb Shank with Saffron Rice
From combining the vibrant flavors of both my Pacific Northwest upbringing and my Japanese heritage, to exploring the rich culinary traditions of various cultures, I find immense joy in crafting recipes that bridge culinary divides. One such recipe that I absolutely adore is the Spiced Lamb Shank with Saffron Rice, a classic Saudi Arabian dish rich in aromatic spices and textures.
Nod to Culinary Tradition
While seafood might be a staple in my usual creations, I’ve long appreciated the deep, distinctive flavors that come from slow-cooked lamb, much like what you find in the Spiced Lamb Shank with Saffron Rice. Critical to this recipe’s success is the balance of warm, earthy spices, including turmeric, coriander, cardamom, and cumin. These spices lend the same aromatic profile you might find in traditional dishes like a Moroccan tagine or an Iranian polow.
Interestingly, the recipe reminds me of the pot-roast technique I learned back in Seattle, paired with an exotic twist akin to Japan’s Za’atar spice mix. Admittedly, though, its origins, as well as my interpretation of the recipe, are more closely aligned with Middle Eastern cuisine – specifically, that of Chef Dede Med, a name synonymous with the revitalisation of Mediterranean cooking.
Unmistakable Pairing
The lamb is undoubtedly the star of the dish, but the saffron-infused rice is its perfect counterpart. Saffron, often considered as one of the world’s most expensive spices, imparts an earthy sweetness and spectacular amber hue to basmati rice. For a hint of sweetness and an interesting textural element, golden raisins and toasted slivered almonds come into play. The result is a symphony of flavors – each distinct yet beautifully harmonizing with each other.
Though it’s hearty and satisfying on its own, the Spiced Lamb Shank with Saffron Rice could be served with other Middle Eastern staples like hummus, tabbouleh, or even a spicy harissa for a bit more kick.
The culinary adventure doesn’t stop here, though. I invite you to immerse yourself in your own kitchen, be it in Seattle, Japan, or elsewhere. Recipes like this Spiced Lamb Shank with Saffron Rice aren’t just about cooking a meal; they’re about exploring diverse cultures and understanding how they can beautifully intersect.
What You’ll Need
- 3 lbs lamb shanks
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 3 tablespoons mixed spices (turmeric, coriander, cumin, cardamom)
- Salt, to taste
- Black pepper, to taste
- 6 cups low sodium beef broth
- 3 bay leaves
- 1 teaspoon saffron threads
- 3 cups long-grain basmati rice, rinsed
- 1 cup golden raisins
- 1 cup slivered almonds, toasted
- 2 cups chopped parsley, for garnish
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the lamb shanks and brown on all sides. This should take about 10 minutes. Remove the lamb from the pot and set them aside.
Step Two
In the same pot, add the finely chopped onion and minced garlic. Cook for a couple of minutes until the onions become translucent.
Step Three
Add the mixed spices of turmeric, coriander, cumin, and cardamom to the pot. Season with salt and black pepper to taste, constantly stirring to combine all the flavors. Cook for another couple of minutes.
Step Four
Return the lamb shanks to the pot and add the low sodium beef broth and bay leaves. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for about 2 hours, or until the lamb is tender.
Step Five
In the meantime, prepare the saffron rice. Add the saffron threads to 2 tablespoons of hot water in a small bowl and let it sit for a few minutes to release the color and flavor.
Step Six
In a large pot, bring 6 cups of water to a boil. Add the rinsed basmati rice and cook for about 10 minutes. Drain the rice and return it to the pot.
Step Seven
Add the saffron water to the pot of rice along with the golden raisins and toasted slivered almonds. Stir to combine, then cover the pot and let it cook on low heat for another 10 minutes.
Step Eight
Before serving, check the seasoning of the lamb and adjust if necessary. Place a portion of the saffron rice on a plate, top with a lamb shank and spoon some of the sauce over the top. Garnish with chopped parsley. Done! You’ve completed the Spiced Lamb Shank with Saffron Rice recipe! Enjoy!
