Heat three tablespoons of oil in a large casserole on a medium-high flame. Fry the shallots for three to four minutes, stirring regularly, until well browned, then remove from the pan and set aside (they’ll be cooked more later on, with the rice). Keep the pan on the heat.
Season the shanks with a teaspoon and a half of salt and a teaspoon of pepper in total, then brown in the hot fat for six to eight minutes, turning regularly, until coloured all over. Add the carrot, celery, bay leaves, cinnamon, lemon peel and stock – the shanks should be almost submerged in the liquid. Cover and leave to simmer on a low heat for an hour and 45 minutes, turning the shanks once or twice, until the meat is tender and starting to fall off the bone. Lift out the shanks and set aside with the shallots. Strain the stock and set aside. Discard all the aromatics except the cinnamon.
Heat the oven to 170C/335F/gas mark 3. Wipe clean the casserole and return it to a medium heat with the remaining two tablespoons of oil. Fry the ground cumin for a couple of seconds, then add the dried mint, rice and three-quarters of a teaspoon of salt. Stir to coat the rice in oil, then pour on 670ml of the strained cooking liquor. Return the shanks to the pot (stand them up in the rice, if you can), add the reserved cinnamon and fried shallots, cover and bake for 30 minutes.
Meanwhile, whisk together the egg and lemon juice in a small bowl. Pour 60ml of the remaining stock into a small saucepan (refrigerate or freeze the rest; you should have about 300ml left over). Bring to a boil, then slowly whisk the hot stock into the egg and lemon mix.
Remove the lamb pot from the oven, pour the egg mixture evenly over the meat and rice, sprinkle over half the herbs and take to the table. Serve from the pot, adding the remaining herbs as each portion is plated. I like to eat this with a big dollop of Greek yoghurt.
