Lamb Shank Mansaf

A rich and flavorful rice dish featuring fall-off-the-bone lamb shanks, layered over aromatic rice infused with Foodies Journal's Mansaf Spice Blend, and topped with toasted nuts, dried fruits, and fresh garnishes.

Ingredients:

• 5 lamb shanks, frenched
• ~2 liters water (for broth)
• 2 onions, roughly chopped
• 2 heads of garlic, halved
• 1 Broth Buddy* (or whole spices: cinnamon stick, cardamom pods, cloves, bay leaves)
• 4 tbsp Foodies Journal Mansaf Spice Blend (divided)
• 2 cups Indian Gate Sella Basmati Rice
• 1 cup mixed nuts and dried fruit (e.g., almonds, pistachios, sultanas)
• Ghee, for frying
• Salt, to taste
• Optional garnish: chopped parsley, pomegranate seeds
• Optional: 200g minced lamb or beef (for extra richness)

Instructions:

1: Make the Lamb Broth

In a large pot, sear lamb shanks in ghee until golden brown. Add onions, garlic, 2 tablespoons of Mansaf Spice, the Broth Buddy (or whole spices), and enough water (approx. 2 liters) to fully submerge the lamb. Bring to a boil, then reduce to a simmer and cook for about 2 hours until lamb is tender. Strain the broth and set aside. You’ll need enough broth to cover the rice by at least 2 cm—roughly 5–6 cups.

2. Prepare the Toppings

In a pan, melt ghee and toast the nuts and dried fruit until golden and fragrant. Set aside.

3. Cook the Rice

In the same pan, sauté chopped onion and garlic in ghee. If using, add minced meat and cook until browned. Stir in the remaining 2 tablespoons of Mansaf Spice. Add rinsed rice and enough strained broth to cover it by 2 cm (approx. 5–6 cups). Add salt to taste. Bring to a boil, cover, and reduce heat to low. Cook until rice is fluffy and liquid is absorbed.

4. Assemble the Dish

Fluff the rice and transfer to a large serving platter. Arrange lamb shanks on top. Garnish with the toasted nuts, dried fruits, chopped parsley, and pomegranate seeds if desired.

Broth Buddy = a spice sachet containing cinnamon stick, cardamom pods, cloves, and bay leaves.

Tip: For best results, use aged Sella Basmati rice and high-quality ghee.