One-pot-meal with lamb shanks, rice, white wine, tomato, olive and a few spices. The rice was soft, juicy, and a slightly crispy bottom. The shanks were just falling off the bones.

Ingredients

• 6 lamb shanks
• 1 onion, diced
• a few slices of ginger, approximately 3g, minced
• 3 clove of garlic, minced
• 2 cups of rice (basmati or medium grain)
• 1 x 400g tin of tomato
• 2 cups of dry white wine
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp mustard seeds
• salt and black pepper, to taste
• chili flake, to taste
• cooking oil

Method

• Soak rice in hot water for 30+ minutes
• Brown the lamb shanks in a large frying pan with a little cooking oil; remove and set aside
• add some cooking oil in the frying pan, add onion, garlic, ginger; sauté until aromatic, add mustard seeds, cumin, turmeric, garam masala, chili flake, sauté briefly; add tomato, white wine, black pepper and salt to taste, bring to a simmer; add lamb shanks; simmer with a lid on for 45 minutes or until the shanks are tender
• Add rice, add water to submerge the rice fully, bring to boil; cover with a lid; turn the heat down and simmer for 15 minutes; turn the heat off; leave it (with the lid on) for 20 more minutes before serving

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