Preparation time
3h 0min
Total time
3h 0min
Portion
1
bottle(s)
Level
easy
Ingredients
Rima’s Chefitup Maryam Mounajed’s Lamb Shank Mansef
- 1 --- 1kg lamb shank off the bone
- 1 Onion halved
- 2 garlic cloves
- 3 bay leaves
- 400 g basmati rice
- 600 g Of the lamb stock to cook rice
- 25 g Ghee and a little extra to brown the shanks
- Water to fill the bowl to max line
- 2 tbsp Stock paste (vege, beef or chicken is fine)
- 1 cinnamon stick
- 1 level teaspoons Peppercorns
- 1.5 level teaspoons ground cumin
- 1.5 level teaspoons coriander ground
- 1 teaspoon 7 spice
- 1.5 level teaspoons paprika, red
- salt and pepper to taste
- Pinch of saffron and a couple of boiling water to bloom
- Toasted slithered almonds
- Pomegranate to garnish
- chopped parsley to garnish
- Blade Cover
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Heat some ghee in a pan and Brown your shanks well to seal
2. place your blade cover on and place your shanks, garlic and onion in.
3. Add your spices and stock paste, salt and pepper to taste
4. add water until the max line
5. lid and mc on.. 90mins 100 degrees, reverse slow speed
6. once 90mins is up, select another 30mins, 105degrees, reverse slow speed
7. remove the shanks and place in your thermoserver or set aside and cover with some of the stock so they don't dry out.
8. Place your simmering basket in and pour stock into a bowl or large jug, the simmering basket will keep the onion garlic and cinnamon stick peppercorns etc still in the bowl and not into your liquid stock
9. empty the bowl out but do not clean
10. wash your basmati rice until water is clear
11. add your basmati rice, bloomed saffron, 25g ghee salt to taste and 600g of the liquid stock to the bowl
12. go to rice cooker mode, turn on mode and place the simmering basket on top instead of the mc
13. pour the remaining stock left back on top of the lamb shanks to keep moist
14. Meanwhile toast your slithered almonds in a little ghee and set aside, shred your shanks by hand
15. once rice is done place onto serving tray, cover with your shank pieces, spoon a little of the stock on top, sprinkle with nuts, pomegranate and parsley and enjoy!
Tip
This dish requires the blade cover, shanks can be done in the tm5, rice component if making in tm5, follow boiled rice recipe and use the stock instead of water
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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