Rice, Lamb and Vegetables

In a medium-sized pot set over medium-high heat, add the lamb shanks and one chopped onion. Brown the meat, turning occasionally.

Add half the allspice, black pepper, 1 tsp salt, bay leaves, and a cinnamon stick. Pour in enough water to just cover the meat (about 1.5 L) and bring to a boil. Reduce heat and simmer until the meat is tender and falls off the bone, about 2-2.5 hours.

Drain the meat, reserving the liquid. Adjust the seasoning of the liquid by adding remaining allspice and salt to taste. Ensure the water is quite salty. Add more water if necessary so that it measures 940 mL.

Remove the meat from the bone and cut it into large chunks.

In a large pot set over medium heat, melt the ghee and add the remaining chopped onion. Sauté until translucent.

Add the bag of Emborg frozen peas and carrots and cook until softened, about 7-8 minutes.

Drain the soaked rice and add to the pot.

Add the 940 mL of liquid. Bring to a boil, then reduce to the lowest setting, cover, and cook until the water is absorbed, about 20 minutes.

Turn off the heat and leave the rice to fluff for another 10 minutes.

Serve the rice and meat, garnishing with toasted almonds and pine nuts if desired.