Roasted Lamb Shank with Persian Rice and Butter Lettuce

A warm welcome to our new Curriculum Sponsor, Roland Foods! Here's a recipe using some of our favorite ingredients. 

Ingredients:

  • 2 lamb shanks
  • ½ cup Roland Shawarma Spice
  • 1 cup Roland Basmati Rice
  • 4 cardamom pods
  • 2 bay leaves
  • ¼ teaspoon turmeric
  • 1 head of butter lettuce or Bibb lettuce (leaves separated and washed)
  • 1 qt cider vinegar 
  • 0.75 cup Roland Dijon Mustard 
  • 0.75 cup Roland Honey 
  • 10 each shallot 
  • 5 each garlic clove 
  • 20 sprigs thyme leaves 
  • 2 tablespoon salt 
  • 2 teaspoon black pepper (ground) 
  • 2.5 qt Roland Canola Oil 
  • 0.25 cup whole grain mustard
  • 1 tablespoon chopped parsley/chive/tarragon

 
Procedures:
Generously rub the lamb shanks with shawarma spice.  Place in a non-reactive tray, wrap in plastic, and store refrigerated overnight.  The next day, preheat an oven to 300 F.  Season the lamb shanks with kosher salt and place in a baking dish on a baking rack.  Cover with aluminum foil and roast in the oven for approximately 4 ½ hours.  For the last 30 minutes, roast uncovered.  The lamb is finished when it is tender and pulls from the bone easily.
 
You can make fragrant rice by either the absorption method or using a rice cooker.  In either case, cook the rice using 1.5 cups of water, a pinch of salt, cardamom, and bay leaves.  Cook until the rice is tender and grains separate.  Once cooked, fluff the rice and keep warm.  Using a medium flame, heat a small (8 inch) non-stick pan.  Once the pan is hot, coat the bottom of the pan in oil and the turmeric.  Carefully pack a ½ inch thick layer of rice in to the pan.  Cook the rice until the pan for approximately 5 minutes (to develop and golden crust), then turn the rice out on to a plate to see the crispy, golden crust.
 
Using a hand blender or traditional blender, puree vinegar, honey, dijon mustard, shallot, clove, thyme, parsley/chive/tarragon, salt and pepper.  Once everything is well mixed, slowly add canola oil to make an emulsified vinaigrette.  Finish by mixing in the whole grain mustard.
 
To create your plate, break into your crispy rice and place in the center of your plate.  Place the lamb shank just to the left of the rice.  Lightly dress your lettuce with the mustard vinaigrette and finish with the chopped herbs.  Place your lettuce to the right of the rice.  Finish the plate with your favorite pickled vegetables, picked mint, and/or plain yogurt.

Francesca Furchtgott