Method                    
In a deep pan with hot water, add onion, garlic, celery, and leek. Place the lamb shank in the pan and cook for 1 hour until it is tender. Set it aside.                    
Use the same stock in which the lamb shank was cooked to prepare the rice. Cook until the rice is tender. Add saffron to one side of the pan and let it sit for 10 minutes.                    
In a hot, flat pan, add olive oil and butter. Gently mix the rice and arrange it in the middle of the serving plate. Then, fry the lamb shank in the same pan.                    
Season the lamb shank with salt, black pepper, and Cajun spices, and place it on top of the rice on the plate.                    
Garnish with pine nuts, slivered almonds, raisins, and parsley.                    
 

Ingredients

• 1 Piece Lamb Shank
• 100g Onion
• 10g Garlic
• 5 Pieces Celery
• 5g Leek
• 30 Pieces Carrots
• 2 Pieces Dry Lemon
• 2 Pieces Bay Leaf
• 1 Bunch Saffron
• 5 Pieces Cardamom Whole
• 5g Cardamom Powder
• 1 Piece Cinnamon Stick
• 10g Butter
• 20ml Olive Oil
• 10g Raisin
• 10g Almond
• 10g Pine Seeds
• 5g Fresh Parsley