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.