Lamb Shanks

Serving: 6 people

Ingredients:

• 6 lamb shanks
• 2 tablespoons freshly ground ginger
• 2 tablespoons freshly ground garlic
• 1 and 1/2 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon cumin powder
• 1/4 teaspoon ground clove
• 1 tablespoon rosemary
• 1 teaspoon thyme
• 1 tablespoon coriander powder
• 4 tablespoons Worcestershire sauce
• 4 tablespoons olive oil

Directions:

Put some deep cuts into the lamb shanks and marinate the lamb shanks with these spices. Leave it overnight in the fridge.

Put in a oven-safe 2 inch deep pan. Cover it with foil and place in the oven for 2 hours at 350 degrees.

After two hours, poke a lamb shank with a knife. If the knife goes in softly then that means it is done.

After it is done, take out the spicy water (approx. 1 and 1/2 cup) and put in a medium dakchi/pot.

Soak 2 and 1/2 cups of rice for 15 minutes. Add three and half cups of water into the dakchi along with 2 teaspoons of salt and 1 black cardamom. And turn on the heat onto medium-high 5 minutes before putting in the rice.

When the water starts boiling, drain the rice and put into the dakchi and let it cook. When there is a little moisture in the pot, on low-heat cover the pot with its lid for 10 minutes. After 10 minutes, take off the lid, let out the steam, then place all the rice in a serving dish and place the lamb shanks on top. It is now ready to serve, enjoy!