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4 Serves
74 Mins
In a large Dutch oven, heat the olive oil over medium heat and sear the lamb shanks until browned on all sides.
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VenezuelanVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
144 µg / 400 µgCalcium
117 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
420 mg / 1,250 mgPotassium
1012 mg / 4,700 mgSodium
759 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
109 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Add chopped onions and garlic to the Dutch oven, sautéing until softened, then stir in the lamb stock and simmer until the meat is tender.
In a separate pot, parboil the basmati rice with salt, then drain and gently fold in the fava beans.
Layer the rice and fava bean mixture in a pot, cover, and steam over low heat until the rice is fluffy and fully cooked.
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Persian
Mexican