In one pot add rice vinegar, soy sauce, sallot, garlic, ginger, thyme, Khaleeji MAGGI® Khaleeji Seasoning, water and bring the mixture to a boil.
Once boiled, remove from heat and transfer in a deep container to cool completely.
Place the cleaned lamb shanks in the brine/marinade and let rest for 24 hours.
Remove the lamb shanks from the brine and sear them in a large pan. Save the marinade liquid.
Add in onion, carrots and sauté before adding the marinade liquid.
Bring to a boil before covering with aluminum foil, place in a preheated oven at 160 degrees Celsius, and bake for 2.5 hours.
Once cooked, remove the lamb shanks and glaze them with a reduced sauce made from cherry tomato, olive oil and some of the marinade liquid.
In a pan, infuse the milk and cream with zatar before adding the white beans, salt, pepper, and parmesan.
To serve, place the lamb shank on a bed of creamy spiced white beans.
