Braised Lamb Shank with Rice

Ingredients

• 4 pieces lamb shank
• 6 cloves garlic
• 2 medium onions
• 2 cups red wine
• 2 teaspoons thyme
• 2 leaves bay leaves
• 1 large carrot
• 1 stalk celery
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups rice
• 4 cups water
• 2 stalks green onions
• 1 whole lime

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   Season the lamb shanks with salt and black pepper.

3. 3

   In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 4-5 minutes per side. Remove and set aside.

4. 4

   In the same pot, add chopped onions, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.

5. 5

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 3-4 minutes until slightly reduced.

6. 6

   Add the chicken broth, thyme, bay leaves, and the seared lamb shanks back into the pot. Bring to a gentle boil.

7. 7

   Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the lamb is tender and falling off the bone.

8. 8

   While the lamb is braising, rinse the rice under cold water until the water runs clear. In a pot, combine the rice and 4 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes or until the rice is fluffy and the water is absorbed.

9. 9

   Once the lamb is done, remove it from the oven and let it rest for 10 minutes. Discard the bay leaves.

10. 10

    Serve the braised lamb shank over a bed of fluffy rice. Garnish with chopped green onions and a squeeze of fresh lime juice.