Ingredients

For the Lamb Shank

4 lamb shanks (approximately 1.2–1.5 kg total)

• 2 tbsp ghee (30g)

• 1 medium onion (100g), finely chopped

• 4 garlic cloves, minced

• 1 cinnamon stick

• 4-5 whole cardamom pods

• 2-3 whole cloves

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp ground black pepper

• 1 tsp salt (or to taste)

• 4 cups water or stock (1 liter)

For the Freekeh Risotto

• 1 1/2 cups freekeh (300g), rinsed and soaked for 15 minutes

• 2 tbsp ghee (30g)

• 1 small onion (80g), finely chopped

• 2 garlic cloves, minced

• 1/2 tsp ground cumin

• 1/4 tsp ground cinnamon

• 1/4 tsp ground black pepper

• 1 tsp salt (or to taste)

• 1/2 cup Debic Culinaire Original Cooking Cream (120ml)

• 4 cups chicken or vegetable stock (1 liter), kept warm

• 2 tbsp grated Parmesan cheese (optional, for creaminess)

Instructions

1. Cook the Lamb Shanks

• Heat 2 tbsp of ghee in a large pot or Dutch oven over medium-high heat.

• Sear the lamb shanks until browned on all sides. Remove and set aside.

• In the same pot, sauté the chopped onion and garlic until fragrant and softened. Add the cinnamon stick, cardamom pods, and cloves, stirring to toast the spices.

• Return the lamb shanks to the pot and add ground cumin, coriander, black pepper, and salt.

• Pour in water or stock, ensuring the shanks are covered. Bring to a boil, then lower the heat to a simmer.

• Cover and cook for 1.5–2 hours, or until the lamb is tender and falling off the bone.

2. Prepare the Freekeh Risotto

• Heat 2 tbsp of ghee in a heavy-bottomed pot over medium heat. Sauté the chopped onion and garlic until softened.

• Add the rinsed freekeh, stirring to coat it in the ghee. Sprinkle in the ground cumin, cinnamon, black pepper, and salt.

• Gradually add the warm stock, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for 20-25 minutes until the freekeh is tender but retains some bite.

• Stir in the cooking cream and grated Parmesan (if using) and cook for an additional 2-3 minutes.

3. Assemble and Serve

• Plate the creamy freekeh risotto on a large serving dish. Place the tender lamb shanks on top.

• Garnish with fresh parsley or cilantro and toasted nuts.

For Garnish

• Fresh parsley or cilantro, chopped (10g)

• Toasted pine nuts or slivered almonds (30g)

Product in this recipe

DEBIC CULINAIRE

Dairy Cooking Cream

20% Fat, 1L x 6

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