Rice with Lamb Shank

Boil the lamb shank in a pot for 90 minutes. Chop the potato, eggplant in big cubes and green pepper very thin. Peel off the meat from the bones and tease out with your hands. Heat the sunflower oil, fry potato and eggplant in it. After, remove the glut oil. In another pan, heat the sunflower oil and roast the almonds, pine kernels in it for 3 minutes. Then add currant, tomato, green papper, pistachios, lamb shank, baldo rice, cinnamon, salt black pepper, allspice and roast for 5 minutes. Add hot water (one normal and one with boullion) and keep cooking for 10 minutes with a lid on it. Add the vegetables when it close to boil down and cook 5 more minutes. After you take it from the heat, cover the pot with a clean towel or a paper towel to let it brew. Serve it warm in a wide serving plate.
Bon Appetite!