Ingredients:
For the green beans & meat:
-3 lbs fresh green beans, washed and end cut
-2 lbs fresh lamb shank
-6 cloves of garlic
-3 tbsp dried mint
-¼ cup olive oil
-2 6 oz cans of tomato paste
-30 cups of water
-Salt and pepper to taste
For the rice:
-2 cups of rice
-4 cups of chicken stock
-2 tbsp of butter
-1 tsp kosher salt
Directions:
1. In a large and deep pot on medium/high heat, heat the olive oil
2. Add the garlic and cook for about 1minute
3. Add the lamb shanks and brown on each side, for about 2 minutes on each side
4. Remove the shanks and set aside
5. Add the water
6. Stir in the tomato paste and combine completely
7. Add the green beans, salt pepper and mint
8. Then add the shanks to the pot and bring to a boil
9. Once it starts to boil, reduce heat to simmer and cook for 1 ½ hours or until green beans are tender
10. Meanwhile, in a medium saucepan add the chicken stock, salt and butter. Heat on high until it boils
11. Add the rice and stir, just once
12. Reduce heat to low, cover and cook for 20 minutes. DO NOT TAKE THE TOP OFF UNTIL IT’S FINISHED
Notes:
As far as the rice is concerned, I will ONLY use Carolina Parboiled rice.
You can also use cubed lamb and not shanks.
My family likes to add sauce on top of the rice for a little extra flavor. This is a classic Middle Eastern dish!
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