Smoked Lamb Shanks with Zahawi Rice Recipe
A hearty, smoky lamb shank dish paired with fragrant basmati rice infused with a Yemeni‑style Zahawi sauce. The slow smoking and pressure‑cooking create tender meat, while the aromatic spice blend and fresh tomato‑cilantro blend add bright, savory depth. Perfect for a comforting family dinner that feels both exotic and homey.
Recipe by thegoldenbalance· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- lamb shanks
- to taste salt
- to taste black pepper
- to taste garlic
- for the baking dish water
- 2 cup long‑grain basmati rice
- 2 piece white onions
- 1 tbsp ghee
- from pressure‑cooked lamb lamb stock
- 1 piece charcoal
Zahawi Sauce
- a handful cilantro
- 1 piece Roma tomato
- 2 pieces serrano peppers
- a pinch heartburn
- for blending olive oil
- a pinch saffron
- 2 pieces ice cubes
Spice Mix
- 2 pieces clove
- 4 pieces allspice berries
- 1 tbsp black peppercorns
- 2 pieces cardamom pods
- 2 pieces cinnamon sticks
- 2 pieces bay leaves
Instructions
- 1Trim silver skin from lamb shanks and lightly coat with olive oil, salt, pepper, and minced garlic.
- 2Place shanks on a wire rack set inside a baking sheet, then pour a shallow layer of water into the bottom of the sheet to catch drippings.
- 3Smoke the lamb at 250°F (248°F) for 1–2 hours until a rich smoky flavor develops.
- 4While the lamb smokes, wash and soak basmati rice in cold water for 1–2 hours.
- 5Blend cilantro, Roma tomato, serrano peppers, heartburn, a pinch of salt, a light squeeze of oil, and a few ice cubes to bloom saffron; set aside.
- 6Toast cloves, allspice berries, black peppercorns, cardamom pods, cinnamon sticks, and bay leaves in a hot pan until fragrant; divide the mixture in half—use one half to finish braising the lamb, the other half for the rice.
- 7Transfer smoked lamb shanks to a pressure cooker, add white onions, water, and the toasted spice mix, then pressure‑cook on high for 30 minutes.
- 8In a separate pot, melt ghee, add toasted basmati rice, and stir to coat.
- 9Add lamb drippings, toasted spices, a pinch of salt, and the saffron‑ice mixture to the rice; pour in the lamb stock and bring to a boil.
- 10Cover and simmer on low for 15 minutes until the rice is cooked.
- 11Place a small bowl of olive oil in the center of the cooked rice, light a charcoal stick, and cover with foil to infuse smoke into the rice.
- 12Serve the lamb shanks over the smoked rice, garnishing with a drizzle of the blended Zahawi sauce.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Soak the rice beforehand
Wash and soak the basmati rice for 1–2 hours before cooking.
Divide toasted spice mix
Toast the whole spice mix, then split it in half—use one portion for the lamb braise and the other for the rice.
Pressure‑cook after smoking
After smoking, transfer the lamb shanks to a pressure cooker and cook on high for 30 minutes.
Infuse rice with smoke
Place a lit charcoal stick in a small bowl of olive oil on the cooked rice, cover with foil, and let the smoke permeate.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Smoked Lamb Shanks with Yemeni‑Inspired Zahawi Rice?
- About 3 hours in total: 30 minutes of prep and 2 hours 30 minutes of cooking.
- How many servings does this Smoked Lamb Shanks with Yemeni‑Inspired Zahawi Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Smoked Lamb Shanks with Yemeni‑Inspired Zahawi Rice recipe come from?
- It was shared by thegoldenbalance on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.