Spiced Lamb Shank with Pistachio Bulgur Pilaf

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat the lamb shanks dry and season generously with salt and black pepper.

   ~5 min
2. 2

   Heat olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove shanks and set aside.

   ~15 min
3. 3

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   ~8 min
4. 4

   Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. Add crushed tomatoes, beef broth, red pepper flakes, cumin, coriander, oregano, and bay leaves. Stir to combine.

   ~5 min
5. 5

   Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a simmer.

   ~3 min
6. 6

   Cover the pot tightly with a lid or aluminum foil. Transfer to the preheated oven and cook for 3 to 3.5 hours, or until the lamb is fork-tender and falling off the bone.

   ~210 min
7. 7

   While the lamb is cooking, prepare the bulgur pilaf. Melt butter in a saucepan over medium heat. Add bulgur and toast for 2-3 minutes until fragrant.

   ~5 min
8. 8

   Pour in hot water and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the bulgur is tender.

   ~20 min
9. 9

   Fluff the bulgur with a fork. Stir in the chopped pistachios and fresh mint. Adjust seasoning if needed.

   ~3 min
10. 10

    Once the lamb is cooked, carefully remove the shanks from the pot. Skim off excess fat from the cooking liquid if desired.

    ~5 min
11. 11

    Serve the lamb shanks over a bed of the pistachio bulgur pilaf. Spoon some of the rich cooking liquid over the lamb.

    ~2 min