Lamb Shank with Oriental Rice – A Lebanese Feast

Slow-braised lamb shank with Oriental rice is the crown jewel of Lebanese home cooking. Tender, fall-off-the-bone lamb served over fragrant vermicelli rice, topped with toasted almonds and pine nuts — this dish is a celebration on a plate.

Ingredients

• 2 lamb shanks
• 2 cups long-grain rice
• 1/2 cup vermicelli noodles, broken
• 1 cinnamon stick
• 4 cardamom pods
• 1 tsp allspice
• 1 tsp black pepper
• 2 bay leaves
• Toasted almonds and pine nuts for garnish
• Fresh parsley for garnish
• Salt to taste

Method

1. Season the lamb shanks generously with salt, pepper, and allspice. Sear in a hot pot until browned on all sides.
2. Add cinnamon, cardamom, bay leaves, and enough water to cover. Simmer on low heat for 2–2.5 hours until the meat is fall-off-the-bone tender. Reserve the broth.
3. In a separate pot, toast the vermicelli in butter until golden. Add the rice and stir to coat.
4. Pour in 2 cups of the reserved lamb broth, season, and cook until the rice is fluffy and fragrant.
5. Plate the Oriental rice, place the lamb shank on top, and garnish generously with toasted almonds, pine nuts, and fresh parsley.

Serve with a side of yogurt and a fresh salad for a complete Lebanese feast.