Two slow-braised lamb shanks with exposed bones standing upright, resting on a bed of spiced brown rice scattered with caramelised onions, raisins and toasted almonds, garnished with fresh coriander, served in a square white bowl on a restaurant table.

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Slow-Braised Lamb Shanks with Spiced Rice

Name: Slow-Braised Lamb Shanks with Spiced Rice
Prep time: 25 min
Cook time: 155 min
Total time: 180 min
Yield: 4 servings
Ingredients: 4 Lamb shanks; 2 tbsp Olive oil; 2 Large onions; 4 cloves Garlic; 2 tbsp Tomato purée; 1 tsp Ground cumin; 1 tsp Ground cinnamon; 0.5 tsp Ground allspice; 0.5 tsp Ground coriander; 0.5 tsp Ground black pepper; 0.5 tsp Smoked paprika; 2 Bay leaves; 1 litre Low-salt lamb or chicken stock; 350 g Brown basmati rice; 60 g Flaked almonds; 60 g Raisins; 1 tsp Extra-virgin olive oil; Fresh coriander; Salt and black pepper

Tender slow-braised lamb shanks over spiced rice studded with caramelised onions, toasted almonds and raisins, rich in protein and iron, with wholesome brown rice swapped in for extra fibre.

Prep 25 min Cook 155 min 4 servings

Nutrition per serving

610 kcal calories

48 g protein

52 g carbs

18 g fat

8 g sugar

Fibre 4g

Sodium 420mg

See how it compares to the classic ↓

In the clinic

37% less saturated fat

Braised lamb shanks this version

Compared to Braised lamb shanks (BBC Good Food)

Classically served over white rice cooked in full lamb fat drippings, with generous amounts of ghee or butter stirred through, and deep-fried rather than dry-toasted nuts

+92% protein

Per serving	Braised lamb shanks	This recipe	Difference
Calories	295 kcal	610 kcal	+107%
Carbs	5g	52g	+940%
Fat	18g	18g	no change
Saturated fat	8g	5g	−37%
Sugar	2g	8g	+300%
Sodium	164mg	420mg	+156%
Protein	25g	48g	+92%

What changed

White rice cooked in lamb drippings with added ghee Brown basmati rice cooked in defatted braising stock

Chilling the braising liquid and skimming off the solidified fat removes most of the saturated fat, while brown rice adds roughly twice the fibre of white
Deep-fried almonds Dry-toasted flaked almonds

Toasting without oil keeps the crunch and flavour while cutting the added fat significantly
Generous ghee or butter stirred through the rice A small drizzle of extra-virgin olive oil

Swaps saturated fat for heart-friendlier monounsaturated fat without losing the richness on the palate
Heavy seasoning with salt throughout Aromatic spices (cumin, cinnamon, allspice, bay) as the primary flavour base

Layering warm spices means less salt is needed to achieve depth, reducing sodium noticeably per serving

Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.

Nick shared this gorgeous plate in the family group chat: lamb shanks braised until falling off the bone, piled over fragrant spiced rice with caramelised onions, toasted almonds and raisins. Classic Levantine comfort food at its finest.

Ingredients

Servings 4

4 Lamb shanks, trimmed of excess visible fat
2 tbsp Olive oil
2 Large onions, one roughly chopped for braise, one finely sliced for topping
4 cloves Garlic, crushed
2 tbsp Tomato purée
1 tsp Ground cumin
1 tsp Ground cinnamon
0.5 tsp Ground allspice
0.5 tsp Ground coriander
0.5 tsp Ground black pepper
0.5 tsp Smoked paprika
2 Bay leaves
1 litre Low-salt lamb or chicken stock
350 g Brown basmati rice, rinsed
60 g Flaked almonds
60 g Raisins
1 tsp Extra-virgin olive oil, for finishing the rice
Fresh coriander, roughly chopped, to serve
Salt and black pepper, to taste

Compared to Braised lamb shanks (BBC Good Food)

92% more protein Full comparison ↑

Instructions

Pat the lamb shanks dry with kitchen paper and season lightly with salt and black pepper.
Heat 1 tablespoon of the olive oil in a large, heavy-based casserole or Dutch oven over a high heat. Sear the shanks in batches for 3–4 minutes per side until deeply browned all over, then set aside.
Reduce the heat to medium, add the remaining olive oil and cook the roughly chopped onion for 5 minutes until softened. Add the garlic, tomato purée, cumin, cinnamon, allspice, ground coriander, black pepper and smoked paprika. Stir constantly for 1 minute until fragrant.
Return the shanks to the pot, pour in the stock and add the bay leaves. Bring to a gentle boil, then cover tightly, reduce the heat to its lowest setting and braise for 2–2.5 hours, turning the shanks once halfway through, until the meat is completely tender and falling from the bone.
Lift the shanks onto a tray, cover loosely with foil and rest. Pour the braising liquid into a large jug and refrigerate for 15–20 minutes, or skim the fat from the surface with a spoon. You need roughly 800 ml of defatted stock for the rice; top up with water if needed.
While the stock chills, heat a dry frying pan over a medium heat and toast the flaked almonds for 2–3 minutes, stirring frequently, until golden. Tip onto a plate. In the same pan with no extra oil, cook the finely sliced onion over a medium-low heat for 12–15 minutes, stirring occasionally, until deeply caramelised and jammy.
Bring the defatted braising stock to the boil in a medium saucepan. Add the brown basmati rice, stir once, then cover and cook over a very low heat for 25–30 minutes until the rice is tender and has absorbed the liquid. Remove from the heat and rest, covered, for 5 minutes.
Fold the raisins, half the caramelised onions and half the toasted almonds gently through the rice. Finish with a teaspoon of extra-virgin olive oil and check the seasoning.
Spoon the spiced rice into a large serving dish or divide between four wide bowls. Nestle the braised lamb shanks on top and scatter over the remaining caramelised onions and almonds. Finish generously with fresh coriander and serve immediately.