Ingredients
5 quarts plus 1 1/2 cups water
2 lamb shanks (about 2 1/2 pounds)
3 medium carrots, quartered
2 medium onions, quartered
2 dried bay leaves
1 head garlic, cloves crushed
1 teaspoon whole black peppercorns
2 cups short-grain rice, such as Carnaroli or Arborio
Coarse salt and freshly ground pepper
Sliced fresh chiles
1 lemon, halved, for squeezing
Extra-virgin olive oil, for drizzling
Preparation
Bring 5 quarts water, the lamb shanks, carrots, onions, bay leaves, garlic, and peppercorns to a simmer in a large pot. Cook, skimming foam and fat often, for 2 1/2 hours.
Transfer lamb to a plate, and let stand until cool enough to handle. Remove meat from bones, and shred, discarding fat. Strain broth through a fine sieve, and skim fat; discard solids.
Bring 2 cups broth, remaining 1 1/2 cups water, and the rice to a simmer in a medium saucepan over medium-high heat. Season with salt and pepper. Reduce heat to low, and gently simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes.
Meanwhile, bring remaining broth to a simmer in a medium pot. Season with salt and pepper. Add shredded lamb, and cook until heated through.
Stir a spoonful of rice into each serving of broth. Top with lamb and chiles. Squeeze lemon over soup, drizzle with oil, and season with pepper.
