Iranian-style Lamb Shanks with Jewelled Rice | Everyday Gourmet S6 E81

Iranian or Persian food is one of the most interesting cuisines for me to cook at the moment so I'm going to pay homage to this wonderful cuisine by making some lamb shanks with jeweled rice now in a bowl I'm going to add my lamb shanks now before I add them I'm going to make a little spice mix so 2 teaspoons of cinnamon turmeric which is very popular in Iranian cooking and some cardamom powder along with some freshly grated nutmeg and I'm also going to add a really good pinch of salt now so this can season our meat now just give that a really quick mix with your teaspoon and now we can coat the meat in this really nice fragrant spice rub so make sure everything's coated and if there's anything left over we will add it to the pot later on when we start to cook it for further one-and-a-half hours perfect now I'm going to seal this in the pot just taking off excess so it doesn't burn too much now to build on these flavors I'm going to make a really flavorful water here I've got some hot water and I'm going to add some saffron strands to really extract all of their flavor place them in the water and you'll see it'll start to not only color the water but all start to flavor that water now even just a small pinch goes a long way for this so don't overuse it speaking about not overusing ingredients I'm going to add some rose water now two teaspoons is maximum for this if you add any more rose water to this it's going to taste like perfume also I need the zest of one orange and the zest of one lime and then I'm going to juice both citrus fruits now I've got a good crust on the lamb shanks now so I'll just take them out and you can return them into the same Bowl with all those spices just for now while I just get a little bit of color on the onion so one onion beautiful I'll also add a few herbs at this stage I say a few hers but lots of time I love thyme that's going to flavor this and two bay leaves can go in give this another stir beautiful and once there's a little bit of color on these onions the lamb shanks can go straight back in with all of those remaining spices don't waste any of that and just toss that a little bit perfect and now for our intense jug of water this is really important in this recipe and then pour it in and I'll add two cloves of garlic just whole cloves of garlic you don't need to slice them at all and for some sweetness in this dish some dried pitted prunes so I'm just going to add four or five so split them up and now we need to cover this with some stock now I've just got some chicken stock but you could use some lamb stock or beef stock works really well too and I've got another four cups here and once they're covered just for extra assurance I like to cover this with a Scottish which is just a piece of baking paper that's cut into a circle this is going to keep them really moist when they're cooking and now I'll place the lid on top and this is going to go into the oven 160 degrees for an hour and a half now the lampshades have come out of the oven so let's have a quick stickybeak see if they're cooked perfectly I'll take that cartouche off it's done a wonderful job oh it has indeed look how soft that meat is and you can see all that bone is exposed and I can feel how tender that is now I'm going to take these lamb shanks out and just put them into a bowl just for now because you can see that this liquid is smelling fantastic but I want it to be a little bit more saucy so take these out just like you're doing any other stew place the heat on to a medium to high heat and this is going to bubble away for about 10 to 15 minutes or until it starts to get really saucy that gives me just enough time to make a rice now in a pan as big as this I'm going to add a little knob of butter along with some olive oil and I add the olive oil because I don't want that butter to burn and we're just going to twirl that pan around to coat the base and I'm going to start prepping some of the vegetables now I'm using a little bit of fennel here this is quite a large bulb of fennel so I'll just use half of this I'll take that core out there that woody core and then I'll take the top off and then we're just going to roughly chop this you can add some onion at this stage too or some spring onions I'm just going to warm it up in the pan and slightly caramelize it so in to the butter there and a little bit of parsley stalk I will use the leaves later on for the garnish but I don't want to add the leaves now because I don't want them to change color perfect and now let's give this all the really good toss see how that's just started to caramelize that's what I'm looking for now it's time to add the rice so that's cooked basmati rice and that can go in now and this is essentially just heating up all of these ingredients now tossing it through the butter to flavor that rice and some sultanas for a burst of sweetness just a small handful separate them and fresh fruit too this is so wonderful this is a pomegranate I can feel how heavy it is and I'm going to cut that in half and this is where the true jewel name comes from the little jewels inside it's a fantastic flavor it's a combination of sweet and slightly sour now I'm going to add this to the rice I'll just give that one quick toss so it doesn't get too caramelized and use the back of a spoon it's the best way and look at these little jewels coming out if there's a little bit of juice just squeeze that out that is gorgeous and now I'm going to add a variety of nuts here I've got a duo of the Peters and almond so seeds also fantastic for this a good handful in I'm leaving them whole and I've always got different varieties of dried nuts and dried fruit in the cupboard this is a great way to use them up in dishes like this some pistachios the color of the pistachios again fantastic for a jeweled rice recipe like this and lots of herbs a big amount of parsley and I'm also going to add some fresh mint here and then just chop them together really roughly a big handful into the rice that's a rainbow right there and there you have it that's it ready to go let's have a look at this sauce see how much it's reduced you want it to be concentrated so be patient with it the meats not going to go cold because it's going to heat up as soon as I add that sauce which is right now so a nice plate to serve up I'll get this spoon I'm going to start with the rice on one side of the plate here I can hear that rice still sizzling away and one lambshank per person is plenty and I'm just going to rest that in the plate next to that rice and you know I love sauce so I'm gonna bring this plate over here to the source department and I'm going to smother this this delicious liqueur beautiful that's my Iranian style lamb stew with jeweled rice this is rich this is fragrant there's loads of different types of ingredients in here that makes this a dish for the whole family you

Channel: everydaygourmettv

Views: 537,709

Rating: 4.7045813 out of 5

Keywords: everyday gourmet, justine schofield, sunbeam, lamb shanks, iranian, cooking, rice, middle eastern

Id: FnrwtmCVleM

Length: 8min 52sec (532 seconds)

Published: Mon Aug 08 2016