I used to think I hate lamb until making this

[0:00]I used to think I hated lamb, but really I just hated the gamey flavor, so here's a full-proof way to make tender, fall apart lamb that will have you obsessed. Start by soaking some lamb shanks in a salted white vinegar cold water solution to help get rid of any gaminess. Then season the lamb with a bunch of spices, oil, lemon juice, garlic cloves, and your aromatics. Pour in a little water, then pop this in the oven for about three hours until the lamb is tender. Use some of the rendered lamb fat to cook the rice, going in with chicken bullion and black pepper. Then once the rice is cooked, pour in a little saffron water for that golden color. To infuse the lamb and rice with that signature smokiness, you're going to light a piece of charcoal, add it to the Remikin, pour a little oil on top, and cover that for a couple minutes. Sprinkle with fresh parsley, fried almonds and it's ready to enjoy.