Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 4 lamb shanks generously with 2 tablespoons of Lebanese Baharat, 1 teaspoon of ground cinnamon, and 0.5 teaspoon of ground cardamom, ensuring an even coating.

2. 2

   Carefully place the seasoned lamb shanks into a large steamer basket.

3. 3

   Arrange 1 diced large onion, 2 diced medium carrots, 4 cloves of minced garlic, and 1 cup of fresh chickpeas around the lamb shanks within the steamer basket.

4. 4

   Pour 4 cups of hot water or vegetable broth into the steaming pot, making certain it does not touch the bottom of the steamer basket, then add 2 bay leaves to the water for aroma.

5. 5

   Cover the steamer and cook the lamb shanks for approximately 2.5 to 3 hours, or until they are completely fork-tender, replenishing the water in the pot as needed to maintain steam.

6. 6

   Meanwhile, prepare the aromatic rice by sautéing 1 diced small onion in 1 tablespoon of olive oil in a separate pot until translucent, then stir in 2 cups of Basmati rice, 1 teaspoon of Lebanese Baharat, and 0.5 teaspoon of salt.

7. 7

   Add 3.5 cups of hot water or vegetable broth to the rice, bring it to a rolling boil, then reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes until all the liquid is absorbed and the rice is fluffy.

8. 8

   Serve the exceptionally tender steamed lamb shanks immediately with generous portions of the spiced Basmati rice, garnished with 0.25 cup of fresh chopped parsley and a refreshing squeeze of fresh juice from 0.5 lemon.