Use the Sauté button on high heat. Drizzle some olive oil and sear the lamb shanks on both sides. Sprinkle salt and pepper.
Once browned on both sides, add into the pot the spices, tomatoes, onions, garlic, ginger, bay leaves and water.
Turn off the sauté and close the lid. Make sure the pressure valve is closed. Using the Manual pressure, set it for high pressure 30 minutes.
Once the timer is up, instant release the pressure. Add in the washed rice. Stir a bit. Close the Lid again, and using the manual pressure, set the timer to 15 minutes.
Instant release the pressure and serve. I like to top my Kebsa with fried almonds and parsley. Serve with Arabic chopped salad on the side.
Recipe by: cookwithdena