Can I make this in a slow cooker?
Yes, after searing the lamb and sautéing the onion, transfer them to a slow cooker with the broth. Cook on low for 6-8 hours or on high for 3-4 hours, until very tender.
LUNCH
Iraqi Quzi (Slow-Cooked Lamb Shank) with Spiced Rice and Toasted Nuts
Experience the rich flavors of Iraq with this traditional Quzi recipe, featuring tender, slow-cooked lamb shanks served over aromatic spiced rice and garnished with crunchy toasted nuts. This hearty dish is perfect for a special family meal or gathering.
HOW TO MAKE IT
Let's cook.
01
Pat the lamb shanks dry and season generously with 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
02
Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.
03
Add the chopped onion to the same pot and sauté until softened, about 5 minutes. Return the lamb shanks to the pot and pour in 4 cups chicken broth. Bring to a simmer, then cover the pot and transfer it to an oven preheated to 325°F (160°C). Braise for 2 hours, or until the lamb is very tender and easily pulls from the bone.
04
While the lamb braises, prepare the spiced rice. In a medium saucepan, combine the rinsed basmati rice with 3 cups water, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon cardamom. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
05
In a small dry skillet, toast the slivered almonds and chopped pistachios over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them.
06
Once the lamb is cooked, carefully remove the shanks from the pot. Skim any excess fat from the braising liquid if desired. Fluff the spiced rice with a fork.
07
To serve, place a generous portion of spiced rice on a platter. Top with the tender lamb shanks and sprinkle generously with the toasted almonds and pistachios. Drizzle with a little of the braising liquid for extra flavor.
About This Recipe
Experience the rich flavors of Iraq with this traditional Quzi recipe, featuring tender, slow-cooked lamb shanks served over aromatic spiced rice and garnished with crunchy toasted nuts. This hearty dish is perfect for a special family meal or gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, brown the lamb shanks a day ahead and refrigerate them in the braising liquid. Reheat gently before continuing with the recipe. You can also add a pinch of saffron threads to the rice for a more vibrant color and aroma.
Easy Substitutions
Beef shanks can be used instead of lamb shanks, though cooking time may vary. For the nuts, walnuts or pine nuts can be substituted. Vegetable broth can replace chicken broth for a lighter flavor.
Storage & Reheating
Store leftover lamb and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to the rice if it seems dry.
Serving Suggestions
Serve Iraqi Quzi with a side of fresh cucumber and tomato salad, a dollop of plain yogurt, or a simple green salad with a lemon vinaigrette. Pickled vegetables or a side of hummus also complement the rich flavors beautifully.
Common Mistakes
Overcooking the nuts: Toasted nuts can burn quickly, so watch them closely and stir frequently. Not searing the lamb: Searing creates a flavorful crust and locks in juices, don't skip this step. Not rinsing the rice: Rinsing basmati rice removes excess starch, preventing it from becoming sticky. Using too much liquid for the rice: Stick to the 1.5:1 water to rice ratio for perfectly fluffy grains. Not seasoning adequately: Lamb shanks benefit from generous seasoning to enhance their natural flavor.
Frequently Asked Questions
What is the best way to get the lamb shanks extra tender?
Ensure they are fully submerged in the braising liquid and cook them at a low, consistent temperature for the recommended time. If they're not falling off the bone, they need more time.
Can I add vegetables to the braising liquid?
Absolutely! Carrots, celery, and potatoes can be added during the last hour of braising for extra flavor and a more complete meal.
MORE TO KNOW
The key to truly tender Quzi is slow cooking. Braising the lamb shanks at a low temperature for an extended period allows the connective tissues to break down, resulting in incredibly succulent meat that falls off the bone. Don't rush this step; patience is rewarded with superior texture and flavor. The braising liquid itself becomes a flavorful sauce, perfect for drizzling over the finished dish.
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