Lebanese Mansaf – 160-Minute Recipe
A hearty Lebanese classic featuring tender lamb shanks simmered in a fragrant broth, served over fluffy rice and finished with a silky ghee‑flour sauce and toasted pine nuts. The dish balances savory, aromatic spices with a comforting, melt‑in‑your‑mouth texture.
Recipe by canarybasmati· Structured by ReelsMeals
From: TikTok(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 cups rice
- 2 onion
- 1 1/10 lb minced lamb
- 3 1/2 oz pine nuts
- 1 tbsp seven spice
- 1 tsp cinnamon powder
Stock
- 4 2/5 lb lamb shanks
- 8 cups water
- 3 bay leaves
- 2 cinnamon sticks
- 2 cloves
- 4 cardamom pods
- 5 peppercorns
- salt, to taste
- pepper, to taste
- 4 tbsp ghee
- 2 tbsp flour
Sauce
- 2 tbsp flour
- 1 tbsp ghee
- remaining cup stock
Instructions
- 1Pat the salted lamb shanks dry and sear them in a large pot over medium‑high heat with a little ghee until browned on all sides.
- 2Add the bay leaves, cinnamon sticks, cloves, cardamom pods, peppercorns, salt, and pepper, then pour in 8–9 cups of water.
- 3Cover the pot and simmer gently for about 2 hours, or until the lamb is fork‑tender.
- 4Remove the lamb shanks and set them aside. Strain the broth through a fine sieve, discarding the solids; reserve the clear stock.
- 5Preheat the oven to 428°F (425°F). Place the cooked lamb shanks on a baking sheet and broil for 5–7 minutes, or until the exterior becomes crisp and caramelized.
- 6Rinse the rice under cold water until the water runs clear, then soak it in fresh water for 20 minutes; drain well.
- 7In a separate wide pan, melt a drizzle of ghee over medium heat and sauté the diced onion until translucent.
- 8Add the minced lamb to the onions and cook, breaking it up, until browned and cooked through.
- 9Stir in the soaked rice, season with salt, pepper, seven‑spice, and cinnamon powder, and mix thoroughly.
- 10Pour 3 cups of the reserved stock over the rice mixture, ensuring the liquid rises about 1 cm above the rice level.
- 11Bring the mixture to a rolling boil, then reduce the heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
- 12While the rice cooks, toast 2 tbsp of flour in a small saucepan over medium heat, stirring constantly until golden.
- 13Add 1 tbsp of ghee to the toasted flour and stir until fully incorporated.
- 14Gradually whisk in the remaining stock, stirring continuously, until a smooth, creamy sauce forms.
- 15To serve, spread the cooked rice on a large platter, arrange the broiled lamb shanks on top, and drizzle the ghee‑flour sauce over everything.
- 16Garnish with the toasted pine nuts and serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Reserve clear stock early
Strain the broth after simmering the lamb and set the clear stock aside before proceeding with the rice and sauce.
Soak rice before cooking
Rinse the rice until water runs clear, soak for 20 minutes, then drain before adding to the pan.
Broil lamb shanks for crisp texture
After simmering, place the lamb shanks on a baking sheet and broil 5–7 minutes until the exterior is crisp and caramelized.
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Frequently asked questions
- How long does it take to make Lebanese Mansaf?
- About 2 hours 40 minutes in total: 20 minutes of prep and 2 hours 20 minutes of cooking.
- How many servings does this Lebanese Mansaf recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lebanese Mansaf recipe come from?
- It was shared by canarybasmati on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.