Lamb Shank and Turmeric Rice

Materials:

2 pieces of lamb shank
2 cloves of garlic
1 tablespoon butter
1 tablespoon liquid oil
1 piece of onion
A few celery leaves
2 cloves
1 sprig fresh rosemary
1 tablespoon pomegranate seeds

For the Turmeric Rice:

2 tablespoons olive oil
2 cups rice
1 teaspoon salt 
1 cup pepper
3 cups of water (water in which you boiled the meat )
1 teaspoon turmeric
1 teaspoon grated lemon zest
1 cup of peas inside
1 teaspoon topping butter

Preparation:

Make small holes with a knife in a few places of the lamb shank. Dip some chickpea-sized pieces of garlic into the holes. Heat the LAVA Casting Pot thoroughly. Place the lamb shanks in a saucepan with the butter and liquid oil. Seal it so that it browns well on all sides. Add the fresh rosemary and cook for another 1 minute. Then add the onion cut in half transversely, celery leaves, clove grains and about 2 liters of boiling water. Cook over medium heat for an hour and a half, not neglecting to Decant the foam that accumulates on it every once in a while. After the cooking process is finished, take the lamb shanks from the cast pan and leave them on the edge. Strain the juice from it for rice making. Soak the rice in warm water with 1 teaspoon of salt added until the water cools down. Then rinse with plenty of water and drain. Heat the olive oil in a saucepan. Fry the chopped Julian pepper. Add the rice that you have washed and drained and fry over low heat for 5 minutes. add the turmeric broth, peas and salt that you have diluted in 3 cups of boiling broth. Turn down the heat well when it boils a few stones. Close the lid of the Lava Casting Pot. Chop the rice until it drains. Remove from January. add 1 teaspoon of small chopped pieces of cold butter, grated lemon zest and season to taste. Place the lamb shank that you left on the edge last time on the rice. Close the lid of the saucepan. after brewing for 5 minutes, if you wish, you can dig the lamb shank and serve.

Enjoy your meal...