Gluten-Free Baghali Polo with Lamb Shanks

Ingredients

• 4 large Lamb shanks
• 2 cups Basmati rice
• 2 cups Frozen fava beans
• 1 cup Fresh dill
• 1 large Onion
• 1 tsp Turmeric
• 1/4 tsp Saffron threads
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Pat the 4 large lamb shanks dry. Season them all over with the 1 tsp salt, 1/2 tsp black pepper, and 1 tsp turmeric.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F/200°C). Carefully place the seasoned lamb shanks in the hot oil and brown them deeply on all sides, about 3-4 minutes per side. Once browned, remove the lamb shanks from the pot and set them aside on a plate.
3. 3Add the chopped large onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not add any extra oil.
4. 4Return the browned lamb shanks to the pot with the softened onion. Add enough water to just cover the lamb shanks. Bring the water to a gentle simmer over medium-high heat (about 200°F/95°C). Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 1.5 to 2 hours, or until the lamb is very tender and easily pulls away from the bone. Check occasionally to ensure it is still simmering gently.
5. 5While the lamb is cooking, prepare the rice. Place the 2 cups of basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch. Set the rinsed rice aside.
6. 6Once the lamb is tender, carefully lift the lamb shanks out of the pot and set them aside. Strain the cooking liquid from the pot through a fine-mesh sieve into a clean bowl or container, discarding the solids. You should have about 3-4 cups of lamb broth. Measure out 3 cups of this broth for the rice.
7. 7In a large pot with a tight-fitting lid, combine the rinsed 2 cups of basmati rice, the 2 cups of frozen fava beans, and the 1 cup of fresh dill. Pour the measured 3 cups of lamb broth over the rice mixture. Sprinkle the 1/4 tsp saffron threads evenly over the top.
8. 8Cover the pot tightly with its lid. Place the pot over medium-high heat (about 400°F/200°C) for 5 minutes, then reduce the heat to the lowest possible setting (about 200°F/95°C). Cook for 45 minutes, or until the rice is fully cooked, tender, and has absorbed all the liquid. You may hear gentle bubbling sounds as it cooks.
9. 9Gently fluff the rice mixture with a fork. Serve the Baghali Polo immediately, placing one tender lamb shank on top of each portion of rice.

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