Succulent lamb shanks pressure-cooked with a fragrant blend of seven spice, cinnamon, and fresh aromatics yield meat that practically pulls away from the bone with a fork. The foundation of the broth is built by searing the shanks and simmering them with carrots and onions, creating a deeply savory liquid that infuses every grain of the accompanying basmati rice.

Bright pops of pomegranate seeds, toasted nuts, and fresh parsley provide a necessary crunch and acidity to balance the earthiness of the turmeric-stained rice. It is a hearty meal that leans into traditional slow-cooked flavors while utilizing the efficiency of an electric pressure cooker to keep the process manageable for a weeknight dinner or a weekend gathering.

Serving the tender lamb directly over a bed of golden, broth-simmered rice makes for a substantial presentation that requires little more than a side of simple vegetables to complete the table. The infusion of strained vegetable juices into the final rice preparation ensures that the underlying depth of the braising liquid carries through from the first bite to the last.

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When you master the art of braising meat, the possibilities for comforting meals become endless. For those who enjoy layering textures and flavors, trying a traditional Fattet Mozzat dish is a fantastic way to utilize slow-cooked meat alongside crispy bread and tangy yogurt. If you prefer something more hearty and vegetable-forward, consider preparing a comforting bowl of Phesoliyeh using tender shanks, which brings a rustic depth to the classic bean stew.

Key Ingredients

Lamb shanks: The primary protein browned and pressure-cooked until tender.
Basmati rice: Long-grain rice serves as the aromatic base for the lamb.
7 spice: A fragrant spice blend used to rub and season the meat.
Roasted nuts: Provides a crunchy textural contrast when sprinkled over the finished dish.
Pomegranate seeds: Adds a pop of color and a tart burst of freshness to the serving.
Turmeric: Colors and flavors the rice with a warm, earthy golden hue.
Fresh parsley: Used as a vibrant, herbaceous garnish to finish the meal.
Cinnamon: Whole and ground versions provide a sweet, warm aromatic profile to the broth.

More Ways to Prepare Lamb

If you appreciate bright, acidic notes, our slow-cooked lamb shanks with gremolata provides the perfect zesty counterpoint to the rich, slow-braised meat.
For a quicker weeknight option, try these lamb chops with savory gravy that come together much faster than a traditional long-cook braise.
When you want a hands-off main course, these oven-baked lamb chump chops offer a simple, effective method for achieving a perfect roast without constant stove-top monitoring.

Lamb Shanks

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Lamb Shanks Ingredients

1.5 kg lamb shanks5 cups of hot water or more1 cups roasted nuts1/2 cup pomegranate seeds1/4 cup chopped parsley

Spices

2 tsp salt1 tsp black pepper2 tsp paprika1/2 tbsp 7 spice1 tsp cinnamon1 large onion3 to 4 garlic cloves1 large carrot1 cinnamon stick1 bay leaf2 tbsp oil or more as needed to brown the lamb shanks.

Rice

2 cups tiles long grain basmati rice1 cup beef broth or 2cups water 2 cups broth2 tbsp olive oil or butter or ghee1 tsp tumric or saffron1 tsp salt or more for your liking

Direction

1: soak the rice with water for 1 hour.2: wash lamb shanks with cold water and vinegar then rap set with paper towel.3: mix spices and rub on the lamb shanks.4: In the electric pressure cooker press the saute button, add oil then add lamb shanks and brown both sides.5: when done add hot water to cover the lamb shanks.6: when start boiling remove all the white foam (scum) on top.7:Add onion, garlic, carrot, bay leaf and cinnamon stick then cover.8: cancel the saute button and press the pressure cook button and set for 35 minutes.9: After 35 minutes check if the lamb shanks tender if not need more time about 40minutes it depends on the aisles of the lamb shanks if they are big10:move lamb shank to a tray, add 1 to 2 cups of broth on top to stay juicy and tender, cover and set on the side.11: strain the broth and mash the veggies in the strainer so all that flavor go in the broth.12:start on making the rice by adding olive oil then rice mix good, add turmeric and mix and add the broth taste if need extra salt and spices add for your liking.13: when rice start boiling and the broth same level as the rice, lower the heat to low, cover and cook for 10 minutes.14: after 10 minutes turn off the heat and let it sit covered for another 5 to 10 minutes.16: serve the lamb shanks on top the rice then add too with nuts, parsley and pomegranate seeds.

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