Ingredients
Units
Scale
For the Lamb Shanks:
- 4 lamb shanks
- 1 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. ground cinnamon
- 1 tsp. dried oregano
- 1 tsp. paprika
- Olive oil
- For the Sauce:
- 2 pints of grape tomatoes - quartered
- 3 cloves of garlic - chopped
- 1 onion - sliced
- Juice of 1 lemon
- 1/4 cup of Italian parsley - chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 2 - 3 tbs. olive oil
For the Rice Pilaf:
- 2 cups Jasmine Rice
- 1 sweet onion - diced
- 1/2 cup pine nuts
- 3 cups chicken broth
- 1/4 cup golden raisins
- 2 cloves garlic - chopped
- 1/4 tsp. ground cinnamon
- Juice of 1 lemon
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup Italian parsley - chopped for garnish
- 2 tbs. canola oil
- 2 tbs. butter - optional
Instructions
For the Lamb Shanks:
- Combine all of the ingredients for the sauce in a bowl and toss.
- Preheat Oven 350 degrees F.
- Combine the spices in a small bowl and rub the lamb shanks with this mixture.
- Place the lamb shanks in a baking dish and drizzle with olive oil.
- Bake for 30 minutes then remove from the oven.
- Distribute the tomato and onion mixture around the lamb shanks and return to the oven and continue to bake for another hour.
For the Rice Pilaf:
- Heat a large cast-iron frying pan with the canola oil. Add the diced onion and saute until the onion is golden.
- Add the pine nuts and toss until golden. Add the rice and toss.
- Add the chicken broth, chopped garlic, lemon juice and the spices.
- Cover and simmer until all of the broth is absorbed and the rice is tender.
- Serve tossed with butter and garnished with the chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
