Pilaf with greens and shanks

We take the meat from the lamb shanks, from the lower part of the thigh - in a word, that which is good for long cooking or stewing. We remove the meat from the bone and boil it in a large amount of boiling water from forty minutes to an hour, depending on the youth of the lamb. It doesn't matter if the meat still seems tough, it still has to cook in a pot. Now you need to collect everything that is about to be needed and keep ready: a large ceramic porous pot (okay, no porous, which means it's ordinary; now I'll tell you what to do in this case), saffron infusion, a lot of chopped fresh herbs to your liking , boiled meat itself, dry herbs, salt, ghee. Straighten the same under-broth left after boiling the meat with salt and boil the pre-soaked basmati rice in it. About two minutes before the rice is cooked, put all the greens in a saucepan and stir it with the rice. Take a colander, remove the rice and put it on a sieve to drain excess moisture from it. Now put the meat interspersed with pieces of ghee in a large ceramic porous pot, salt and pepper. Now we shift the rice with herbs into the pot, shake the slotted spoon so that the rice falls easily, fluffy, at ease, and do not crush the rice and do not ram it. We put the pot in a cooling oven or in the oven. You can cook in two hours by setting the oven so that the temperature in it drops from 160C to 100C. But the longer such pilaf is cooked, the tastier it becomes. About half an hour or an hour before pilaf is ready, it should be poured with saffron infusion. And put a few pieces of ghee on top so that it has time to melt, pour over the rice and soak it. After all, rice, being in a porous pot, will dry out, it will share its moisture with the walls of the pot, and now it will willingly absorb both saffron and oil. Well, what about those who do not have a porous pot? Yes, put under the lid a clean napkin in several layers, a waffle towel or just a clean, odorless and paintless cloth - in short, something that is ready to absorb excess moisture. Cut the meat into convenient pieces before serving; a tomato and onion salad will be very appropriate.