​Simply Lamb Shank Rice Pilaf

Ingredients:
 2 Lamb Shanks
6 C water
2 C white rice
1/2 C butter
1/2 Tbsp. pink Himalayan salt
Freshly grinded peppercorn
 
Making
Rinse the lamb shanks really well
Bring 6 C of water to boiling point
Add the lamb shanks in the boiling water and simmer for 1 and 1/2 hrs.
Take of the heat and cool it down.
Refrigerate O/N
Rinse the rice well a few times and lastly in salty water. Leave in the strainer
Take off the hardened fat with a strainer set aside
Take the meat and separate from the bones. Set aside.
Melt the butter in a rice pan. Add the rice and stir couple times. Add the salt.
Add 3 C of the lamb stock and 1 C water.
Bring up to boiling point, and then simmer for 10 minutes.
Place the shank meat on the rice
Keep simmering 10 more minutes.
Stir once gently with a wooden fork, turn the heat off and let it sit for 10 minutes before serving.
Enjoy
9/16/2019

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