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Braised Lamb with Spiced Rice and Root Vegetables

This braised lamb dish combines rich flavors with aromatic spices, served over fluffy rice and seasonal root vegetables, perfect for a cozy weeknight meal.

Main
Prep 15m · Cook 1h · Total 1h 15m
13 ingredients

The dish draws inspiration from the communal meals shared in South Korea, reflecting the importance of connection, while the flavors evoke the warmth of Belgian autumn. The use of lamb nods to traditional European cuisines, while the spiced rice reflects the culinary diversity seen in international relations today. Inspired by Bros Need Some Bros and Can South Korea Manage the Competing Needs of the U.S. and China?.

Instructions

  1. Preheat your oven to 160°C (320°F).
  2. In a large, oven-safe pot, heat olive oil over medium-high heat. Season the lamb shanks with salt and black pepper, then brown them on all sides for about 5 minutes.
  3. Remove the lamb and set aside. In the same pot, add the diced onion, carrots, parsnips, and garlic. Sauté for 5 minutes until softened.
  4. Return the lamb to the pot, sprinkle with cumin and cinnamon, and stir to combine. Pour in the vegetable broth, ensuring the lamb is submerged.
  5. Cover the pot and transfer it to the preheated oven. Braise for 45 minutes.
  6. While the lamb is braising, rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring the vegetable broth to a boil, add the rice, and return to a simmer for 12-15 minutes until the rice is tender and liquid is absorbed.
  7. Once the lamb is done, remove it from the oven and let it rest for 5 minutes before serving.
  8. Serve the lamb over the spiced rice, garnished with fresh parsley.