How to cook
Clean the shanks from any excess skins and make 1-2 cross cuts in each of the lamb shanks, so that they can better absorb the flavors and cook faster.
Rub the shanks with black pepper, rosemary, mint and a pinch of salt. Put them in a baking pan and pour part of the oil, half of the white wine and the same amount of water. Arrange the sprigs of mint and garlic on top and on the sides, without peeling the cloves, press them to crush them lightly.
Put the baking pan in a preheated oven at 390°F (200 degrees) and bake for 20 minutes, then turn them over for the same time on the other side. Reduce the oven to 360°F (180 degrees) and bake the shanks for about 1 hour and 20 minutes and in the middle of this time pour the remaining white wine and more water. It is also best to wrap the baking pan with aluminum foil, so that the meat does not dry out.
When you have 20 minutes left, start making the rice. Chop the onion and fry it in the remaining oil with a pinch of salt. As soon as it softens and starts to get aquire an appetizing color, immediately add the spinach - defrosted, strained from the water and chopped. Fry briefly and add the rice, pre-washed from the starch. Stir until it becomes transparent and pour water - 2.5 parts liquid to 1 part rice. Keep in mind the rest of the sauce from baking.
Pour the rice over the shanks, from which you have removed the sprigs of mint. Distribute evenly and if desired, sprinkle with mint and black pepper and adjust the amount of salt.
Bake until the water evaporates - about 25 minutes. I like the rice to be harder and the grains to separate and be whole, not crushed. If you like it more cooked, you can add a little more water.
After removing it from the oven, cover the lamb with rice with aluminum foil and with a towel on top. Leave it for 10 minutes before serving.
Enjoy your meal!