LEBANESE MANSAF

Ingredients

For the Lamb Shanks

  • 6 shanks (~2,000g / ~4.4 lbs) lamb shanks

  • 1 tbsp (15g) salt

  • 2 tsp (4g) black pepper

  • 2 tbsp (30g) ghee

  • 1 large onion

  • 6 whole cloves

  • 6 cardamom pods

  • 8 peppercorns

For the Ground Lamb

  • 1 tbsp (15g) ghee

  • 1 large onion

  • 1 tbsp (15g) salt

  • 2 tsp (4g) black pepper

  • 1 tbsp (15g) 7-spice

  • 1 tsp (2g) cinnamon powder

For the Rice

  • 3 cups (555g) basmati rice

  • 4 cups (960ml) stock

For the Sauce

  • 2 tbsp (30g) ghee

  • 2 tbsp (16g) all-purpose flour

  • 1.5 cups (360ml) stock

For the Pine Nuts

  • 1 tbsp (15g) ghee

  • pine nuts, as much as you want

Method

  1. Cook the Lamb Shanks – In a large pot, add lamb shanks, onion, cloves, cardamom, peppercorns, salt, and pepper. Cover with water, bring to a boil, then reduce to a simmer. Cook for about 2 hours, or until the lamb is tender and falling off the bone.

  2. Broil for Color – Once tender, remove the lamb shanks from the liquid and broil briefly to develop color. Set aside. Reserve the cooking liquid — you’ll use it in multiple steps.

  3. Prepare the Ground Lamb & Rice – In a pan, heat ghee, then add onions and sauté until soft. Add the ground lamb, then season with salt, black pepper, 7-spice, and cinnamon. Cook until browned, then add the basmati rice and toast lightly.

  4. Cook the Rice – Add 4 cups (960ml) of the reserved lamb liquid. Bring to a simmer, cover, and cook until the rice is done.

  5. Make the Sauce – In a saucepan, melt ghee, whisk in flour to form a roux, then gradually add 1.5 cups (360ml) of lamb liquid. Season with salt to taste and simmer until thickened.

  6. Toast the Pine Nuts – In a small pan, melt ghee, then add pine nuts and toast until golden. Set aside.

  7. Assemble – On a large serving dish, plate the basmati rice, top with ground lamb, then place the broiled lamb shanks on top. Spoon sauce over everything and finish with toasted pine nuts.

Additional Notes

Ghee is used in every part of this dish, so the final flavor is extremely rich — in a good way.

My personal cookery of basmati rice needs work, so don’t necessarily follow my directions on how to cook the basmati rice. Do it to the best of your ability.
If you want to follow my method, you can — it will be good and cooked — but if you have your own method, use that. You might simply be better at making rice than I am.

I would have added even more pine nuts. My apologies for not having a specific amount — I don’t remember exactly how much I used at the time.