A filling Bursa dish in which lamb shank, slow-cooked for hours until the meat falls off the bone, is served over rice pilaf cooked in its own juices. One of the richest main dishes for guest tables.
Place the lamb shank in a pot with roughly chopped onion, carrot, bay leaf, whole black peppercorns, salt, and water, and cook covered over low heat for 2-2.5 hours until the meat falls off the bone.
Drain the cooked shank and set the broth aside in a separate container, then remove the meat from the bone and shred it into large pieces.
Sauté the washed rice in butter for a few minutes.
Add the strained hot broth and salt, then cook over low heat until the rice absorbs the liquid. Important: keep the water level a finger's width above the rice.
Let the rice rest for 10 minutes, transfer to a serving plate, top with the shredded shank meat, and serve hot.
Important: Cook the shank on low heat with the lid closed for at least 2 hours; the meat easily separating from the bone is a sign it's cooked enough. Note: when cooking the pilaf with the strained shank broth, add salt sparingly — the broth may already be salty.
If you marinate the shank the night before and cook it the next day, the meat's flavor deepens even further.
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