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Yotam Ottolenghi’s one-pot wonders –

www.theguardian.com
  • minutes
  • Serves

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