Ingredients for the Lamb
- 4 New Zealand Spring Lamb Shanks about ~1 lb each
- 2 tbsp sunflower oil
- 2 tbsp olive oil
- 2 large zucchini, halved and diced
- 1 small pan squash, diced
1 large eggplant, halved and diced
- 1 large red bell pepper, cored, seeded and diced
- 1 large green bell pepper, cored, seeded and diced
- 1 large yellow onion, chopped
1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chili powder
- kosher salt
- freshly ground black pepper
Ingredients for the Rice
- 250 g | 9 oz | 1 1/2 cups basmati rice, rinsed in several changes water, then drained
- 750 ml | 26 fl oz | 3 cups chicken broth
- 1 pinch saffron threads
- For the lamb: Preheat oven to 180°C (160° fan) | 350F | gas 4. Trim shanks with a sharp paring knife, cutting away excess fat and gristle.
- Heat oil in a Dutch oven set over a high heat until hot. Season lamb shanks with salt and pepper before searing in the hot oil until golden-brown all over. Remove to a plate.
- Add olive oil and then vegetables and a generous pinch of salt to the Dutch oven. Sauté for 4-5 minutes before stirring in the spices.
- Cook for a further 2 minutes before positioning the lamb shanks on top.
- Roast in the oven, uncovered, for about 2 hours until golden-brown and the meat is starting to come away from the shanks.
- Remove from the oven and cover with aluminum foil to keep warm.
- For the rice: Combine rice and broth in a heavy-based saucepan set over a moderate heat. Bring to the boil, cover with a tight-fitting lid, and reduce heat to low, cooking until rice is tender to the bite and has absorbed the broth, 20-25 minutes.
- Remove from the heat, stir through the saffron, and then cover again with the lid. Let cool for 10 minutes.
- Fluff rice with a fork to separate the grains. Spoon into oiled cups or moulds, packing rice down with the back of a tablespoon.
- Invert onto serving plates. Serve with lamb shanks and vegetables on the side.
Best served with a pint of Guinness.