Entree: Saudi Arabia – Asir & Southern Saudi – مثلوثة ➤ Mathlūtha (Braised lamb shanks with rice and vermicelli)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Additional 10 min

Total 3 hrs

Ingredients

- 3 bone-in lamb shanks, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (60 g) ghee or clarified butter
- 3 large onions, thinly sliced — about 12 oz (340 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 carrots, diced — about 6 oz (170 g)
- 1 cup (40 g) vermicelli or thin broken spaghetti
- 3 cups (570 g) long-grain white rice, rinsed until water runs clear
- 5 1/2 cups (1.3 L) lamb stock or water
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 4 whole green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) baharat or Arabic seven-spice mix (optional)
- 1 tbsp (18 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (30 g) chopped fresh cilantro or parsley for garnish
- 1/4 cup (30 g) toasted slivered almonds or pine nuts (optional)
- Juice of 1 lemon (about 1 tbsp / 15 ml), optional, for finishing

Instructions

1. Pat the lamb shanks dry and season lightly with a pinch of salt and pepper. In a heavy large pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Sear the shanks 4–5 minutes per side until browned. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 g) ghee. Add sliced onions and cook, stirring, until deep golden brown and caramelized, about 20–25 minutes. Remove half the onions and set aside for layering and garnish.
3. To the pot with the remaining onions, add garlic and ginger and cook 1 minute until fragrant. Add diced carrots and vermicelli; stir and toast vermicelli until light golden, 2–3 minutes.
4. Return seared lamb shanks to the pot. Add cinnamon stick, cardamom, cloves, cumin, coriander, turmeric, baharat (if using), and the lamb stock or water. Bring to a simmer, reduce heat, cover and braise gently until lamb is fork-tender, about 1.5–2 hours.
5. Remove the lamb shanks from the braising liquid. When cool enough to handle, shred the meat off the bone into bite-sized pieces, discarding excess fat and bones. Strain and reserve the cooking liquid; skim fat if desired.
6. Measure 5 1/2 cups (1.3 L) of the strained braising liquid (top up with stock or water if needed). Return to a clean pot and bring to a simmer. Add rice, the reserved caramelized onions (half), 2 tbsp (30 g) ghee, salt, and pepper. Stir once, then level the rice. Arrange shredded lamb pieces evenly over the rice.
7. Cover tightly and cook over low heat for 18–22 minutes, until rice is tender and liquid absorbed. Remove from heat and let rest, covered, 10 minutes.
8. Fluff rice gently with a fork, combining layers so rice, lamb, caramelized onion and toasted vermicelli are distributed. Taste and adjust seasoning; stir in lemon juice if using.
9. Transfer to a large serving platter. Garnish with remaining caramelized onions, chopped cilantro or parsley, and toasted slivered almonds or pine nuts. Serve hot family-style.