• Heat Oil in a pan and add the lamb shanks, Sear them on all sides untill lightly brown. Take them out and set aside.
• In the same oil fry onions until they are soft and add tomatoe taste and garlic. Fry for a minute.
• Add all the spices and mix. Return the lamb shanks back to the pot.
• Add 5 cups of water. Cover and cook on slow heat for around 2 hrs, untill meat is tender. Check the meat with help of knife. The meat should be tender and knife will easily go through it.
• Take Lamb Shanks out and strain the stock using sieve. Run your spoon through remains in the sieve to squeeze all the onions, garlic etc to the stock.

Preparing the Rice

• Soak Rice for around 15-20mins.
• Add water in the pot and add 1 tbsp of salt to it. Cover and boil the water.
• Drain the rice and add to the boiling water. The rice need to be parboiled only cooked around 60%.
• In a pot layer the rice and pour stalk over them. Cover and cook on low heat for 15-20 minutes.
• After around 15-20 mins mix the rice. If they seem to be still undercooked cover them for another couple of minutes.

Assembly

• In a frying pan heat butter and add grated carrots. Fry untill soft and then add raisins.
• Dish out the rice, put lamb shanks on top of the rice and spread carrots all over.