3 lamb shanks
3 tbsp olive oil
10 cups water (more might be needed later)
2 1/2 cups short grain brown rice, washed and drained
2-3 bay leaves, fresh or dried
5 cardamom pods, cracked
3 cinnamon sticks, or 1 long one broken
1 1/2 tsp sea salt (plus a sprinkle for the shanks)
Cinnamon powder for serving
Preparing the broth – Sprinkle the shanks with salt and a pepper and sauté briefly in a large pot with some olive oil. Add water, cinnamon sticks, bay leaves and cardamom pods, and bring to a boil. Reduce heat to simmer, cover and cook for approximately 40-50 minutes. Occasionally skim the top of any foam. Turn off heat, remove shanks with tongs and place in a bowl. Strain the broth from all the aromatics used and return to pot.
Preparing the porridge – Bring to a simmer, add rice, cover and simmer stirring occasionally for about an hour. During that time, pull lamb off bone and add to rice. Stir occasionally to prevent rice from sticking to the bottom. Add water as needed to keep the mixture moist (I’ve always been told to add hot water to prevent the porridge from liquifying and losing its creaminess). When the rice blooms completely (the grains will open), start stirring regularly to develop the creamy texture. Add salt (and pepper if desired). Taste and adjust seasoning. Serve with a generous sprinkle of cinnamon.