Slow-braised Jordanian lamb shanks cooked in a rich broth with cardamom, cinnamon, and bay leaves until the meat is falling off the bone, served over fragrant rice.
Nutrition & Info
Instructions
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1
Place the lamb shanks in a large pot with quartered onions, cardamom pods, cinnamon sticks, bay leaves, allspice, turmeric, and salt, then cover with water and bring to a boil.
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2
Skim off any foam that rises to the surface, then reduce heat to low and simmer covered for about 2.5 hours until the lamb is extremely tender and falling off the bone.
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3
Cook the basmati rice in 2 cups of the strained lamb broth for 18 minutes until fluffy and infused with the aromatic meat flavors.
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4
Serve the lamb shanks over the broth-cooked rice with a ladle of the rich cooking liquid poured over the top, garnished with fresh parsley.
Did You Know?
Hashlamoun is the ultimate Jordanian cold weather comfort food, and during winter months in Amman, the aroma of simmering lamb shanks drifts from apartment kitchens across the city.
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