Dinner · Middle Eastern · 25 min
Slow-Braised Lamb Shank with Saffron-Infused Brown Rice and Charred Kale
- Calories
- 905
- Protein
- 85g
- Carbs
- 104g
- Fat
- 18g
Ingredients
- 311.3 g lamb shank
- 82.5 g yellow onion
- 16.5 g garlic
- 72.4 g extra virgin olive oil
- 1.5 cup water
- 1 tsp salt
- 0.5 tsp black pepper
- 107.4 g long-grain brown rice
- 1 pinch saffron threads
- 206.5 g lacinato kale
Method
- 01Preheat your oven to 325°F (165°C).
- 02Season the lamb shank generously with salt and ground black pepper.
- 03In a heavy Dutch oven over medium-high heat, heat 2 tablespoons (approx. 28g) of extra-virgin olive oil. Sear the lamb shank until deeply browned on all sides, about 8 minutes. Remove meat and set aside.
- 04Add the diced yellow onion and minced garlic to the Dutch oven. Sweat for 4-5 minutes until soft and aromatic.
- 05Return the lamb shank to the pot, add water to halfway cover the shank, cover tightly with a lid, and braise in the oven for 2.5 hours until the lamb reaches an internal temperature of at least 145°F (63°C) and is fork-tender and falling off the bone.
- 06While the lamb braises, cook the brown rice with the saffron threads and 2.25 cups of water in a covered saucepan over low heat for 45 minutes, then rest for 10 minutes off heat.
- 07In the final 10 minutes, heat the remaining extra-virgin olive oil in a wide skillet over high heat. Add the chopped kale and char until crisp at the edges, about 5 minutes.
- 08Plate a base of saffron brown rice, top with the tender lamb shank, arrange charred kale alongside, and spoon the pan reduction braising liquid over the lamb.
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