Ingredients

Instructions

1. 1

   Season the lamb shanks generously with salt and pepper.

2. 2

   In a large heavy-bottomed pot, melt 1 tbsp ghee over medium-high heat and sear the shanks until browned on all sides.

3. 3

   Add the water, onion, bay leaves, and cardamom pods to the pot. Bring to a boil, skim off any foam, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until the meat is very tender.

4. 4

   While the lamb cooks, toss the pita squares with vegetable oil and bake in an oven at 375°F (190°C) for 10-15 minutes until golden and crispy.

5. 5

   In a separate pot, melt remaining ghee and cook the rinsed rice. Add 2.5 cups of the hot strained lamb broth (or water if preferred) and salt. Cover and cook until fluffy, about 15-20 minutes.

6. 6

   To make the sauce, fry the minced garlic in a saucepan with a splash of oil until golden. Immediately add the vinegar (be careful of splashing) and let it bubble for 1 minute.

7. 7

   Stir in the tomato sauce and simmer on low heat for 10 minutes until thickened. Season with salt and pepper.

8. 8

   To assemble, arrange the crispy bread at the bottom of a large serving platter. Ladle about 1/2 cup of hot lamb broth over the bread to soften it slightly.

9. 9

   Spread the rice evenly over the bread layer.

10. 10

    Pour the tomato-garlic vinegar sauce over the rice.

11. 11

    Place the braised lamb shanks on top of the rice and serve immediately.