Melt-in-your-Mouth Lamb Shank with Uzbek Pilav

I think this pilav will always be a little bit special to me. After an episode of severe food poisoning, damage to my stomach lining, and 2 months eating only plain rice and soup – this was my first real meal. This week I got permission from the doctor to try a few new foods, and decided that this would be nice, gentle meal where I could try out meat and vegetables. It was simply heaven to eat interesting food again, and the great news is - I was fine afterwards. It seems I am returning to the world of good food again.

Uzbek pilav is popular all over Turkey, but particularly in the South East. As the name suggests, Uzbek cuisine also has a version of this pilav called “osh.” The Uzbek and Turkish interpretations of the pilav differ slightly in their ingredients and technique, but the end result is similar. I include a Turkish version here. The pilav can be a satisfying meal for 4, although you can make a simpler version as a side dish by omitting the meat and broth ingredients and simply using chicken stock.

Uzbek Pilav

Özbek Pilavı

for the lamb broth:

1 tablespoon butter

4 lamb shanks

2 bay leaves

6 peppercorns

1 small onion, halved

1.5 litres water

1 teaspoon salt

for the pilav:

3 tablespoons butter

1 teaspoon cumin seeds

2 onions, diced

3 large carrots, peeled and coursely grated

2 ½ cups long-grain rice

1 whole head of garlic

2 teaspoons salt

Melt the butter in a fry pan, and brown the lamb shanks on all sides. Place the shanks in a large saucepan, then add the remaining lamb broth ingredients. Bring to the boil, then cover and simmer over low heat for 2 hours or until the lamb is falling off the bone. Alternatively, do as I do and place in a slow-cooker overnight. Drain the lamb shanks taking great care to reserve all that lovely lamb broth. Discard the bay leaves, peppercorns and onion halves. Return the lamb shanks to the saucepan with a dash of the broth, cover and set aside to stand.

To make the pilav, melt the butter in a large pot over medium heat and add the cumin seeds.

Stir until fragrant, then add the diced onion. Stir until softened and golden.

Add the grated carrot and stir until softened. Add the rice and stir until well-coated with cooking juices.

Remove two lamb shanks and flake all the meat off the bone, discarding the bone and excess fat. Stir the shredded lamb through the rice, add the head of garlic and add 5 cups of the reserved lamb broth. If there isn’t quite enough broth, top up with extra water.

Bring the rice mixture to the boil, then lower the heat and cover. Simmer for 10-15 minutes until most of the water is absorbed. Stir through the extra salt, then cover again and allow to stand for 10 minutes.

Return the saucepan with the two remaining lamb shanks to the stove and reheat over medium heat. Remove one from the saucepan and flake the lamb from the bone, discarding the bone and excess fat.

When the rice is done, pile the pilav on a large serving platter. Top with the last lamb shank and the head of garlic, and sprinkle the extra flaked lamb around the edges of the platter.

Serve immdiately with salad, yogurt and crusty bread.

SERVES 4

#uzbekpilav #ozbekpilavi #lambshank #pilav