INGREDIENTS
90 mls
olive oil
200 gs
shallots
1 serving
salt and pepper
4
lamb shanks
1 large
carrot
2 larges
celery sticks
5
bay leaves
3 smalls
cinnamon sticks
1
the peel of lemon
1 l
chicken stock
1 tbsp
ground cumin
1 1/2 tsps
mint
300 gs
basmati rice
1
egg
10 gs
mint leaves
10 gs
tarragon leaves
200 gs
greek yoghurt