This hearty Bursa dish features lamb shank slow-cooked over low heat for hours until the meat falls from the bone, then served over rice pilaf cooked in its broth. It is one of the most generous main courses for a table of guests.
Place the lamb shank in a pot with the coarsely chopped onion and carrot, bay leaf, peppercorns, salt, and water. Cover and simmer over low heat for 2–2.5 hours, until the meat pulls away from the bone.
Strain the cooked shank and reserve the broth in a separate container. Remove the meat from the bone and shred it into large pieces.
Toast the rinsed rice in the butter for a few minutes.
Add the hot, strained broth and salt. Cook over low heat until the rice has absorbed the liquid. Important: Keep the liquid about a finger’s width above the rice.
Let the rice rest for 10 minutes. Transfer it to a serving platter, arrange the shredded shank on top, and serve hot.
Important: Cook the lamb shank, covered, over low heat for at least 2 hours. The meat should pull easily from the bone when it is cooked through. Note: Add salt sparingly when cooking the pilaf in the strained shank broth, as the broth may already be salty. Allergens: Based on the ingredient list, contains milk and dairy products. Check packaged products for other allergens.
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