Freekeh with Lamb & Rhubarb from The Jewelled Kitchen by Bethany Kehdy

Ingredients

• Greek yogurt, to serve
• ½ tsp ground allspice
• 2 tsp Aleppo pepper flakes or crushed chilli flakes
• 5 cm/2 in piece of root ginger, peeled and chopped very finely
• sea salt and freshly ground black pepper
• 2 tbsp roughly chopped coriander/cilantro leaves, to sprinkle
• 240 g/8½ oz pearl onions or small shallots, peeled
• 2 tbsp pine nuts
• 30 g/1 oz/scant ¼ cup blanched almonds
• 250 g/9 oz rhubarb, cut into 2.5cm/1in lengths
• 6 garlic cloves, crushed with the blade of a knife
• ¼ tsp coriander seeds
• 1 bay leaf
• 900 g/2 lb lamb shank(s)
• 400 g/14 oz/2½ cups wholegrain freekeh or wholegrain farro, rinsed well
• 2.5 l/88 fl oz/10½ cups Vegetable Stock
• 30 g/1 oz/2 tbsp salted butter