Lamb Shank and Yoghurt Rice Bowl recipe

Name: Lamb Shank and Yoghurt Rice Bowl
Total time: 210 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 Lamb Shanks; 250g Yoghurt; 4 Eggs; 1 tsp Salt; 1 tsp Black Pepper; 300g Rice; 1 Onion; 4 cloves Garlic; 2 Carrot; 2 sticks Celery; 2 tbsp Olive Oil; 750ml Water; 1 tbsp Lemon Juice; 15g Fresh Coriander

Tender lamb shanks are slow-cooked until falling off the bone, then served over fragrant rice with a cooling yoghurt sauce and soft-boiled eggs. It is a hearty, satisfying bowl with rich, savoury depth and a fresh creamy finish.

210 min · Hard · Middle Eastern Jump to method

Ingredients

4 servings

4 Lamb Shanks
250g Yoghurt
4 Eggs
1 tsp Salt
1 tsp Black Pepper
300g Rice
1 Onion
4 cloves Garlic
2 Carrot
2 sticks Celery
2 tbsp Olive Oil
750ml Water
1 tbsp Lemon Juice
15g Fresh Coriander

Nutrition	Per serving
Calories	840 kcal
Protein	46 g
Carbohydrates	53 g
Fat	48 g
Saturated fat	16 g
Fibre	3.8 g
Sugar	5.4 g
Sodium	680 mg

Why this works

A hearty, energy-dense bowl that is high in protein but also fairly high in fat and sodium, so it suits an occasional main meal rather than an everyday lighter option.

High-quality protein. Lamb, eggs and yoghurt provide a substantial protein hit, supporting satiety and muscle maintenance.

Iron and zinc from lamb. Lamb shanks are a good source of haeme iron and zinc, both important for energy metabolism and immune function.

Calcium and gut-friendly cultures. Yoghurt contributes calcium, and if live cultures are present it may support gut health.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3). Season the lamb shanks generously with salt and black pepper.
Brown the lamb shanks in a large ovenproof pot over medium-high heat with a little olive oil until deeply coloured on all sides.
Add the onion, garlic, carrot and celery, then cook for a few minutes until slightly softened. Pour in enough water to come halfway up the shanks, cover tightly and transfer to the oven.
Cook for 2 1/2 to 3 hours, turning once halfway through, until the lamb is tender and starting to fall from the bone.
Meanwhile, cook the rice until fluffy according to packet instructions. Keep warm.
Boil the eggs for 7 minutes for jammy yolks or 9 minutes for firmer yolks, then cool, peel and halve.
Mix the yoghurt with a little salt and black pepper. If using, stir in a squeeze of lemon juice for brightness.
Shred the lamb from the bones, discarding excess fat, then spoon the rice into bowls and top with lamb, eggs and a generous spoonful of yoghurt sauce. Finish with cooking juices spooned over the top.

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