Add the remaining rice. Pour ¼ cup of water and some melted butter. Make small holes in the rice with the end of a wooden spoon, cover the pot with its lid wrapped with a kitchen towel. Leave on low heat for 10 minutes. Lift the lid, add saffron infusion and melted butter (about 50 gr.) The replace the wrapped lid and leave on very low heat for the rice to fully cook (it took 3-4 hours when I was making it, a bit longer than 1-2 hours that rice without meat takes to cook).
Once rice is cooked, put it in a large serving dish and decorate with gazmag. Meat and dried fruit put on separate plates and serve at the same time. Here is how everything looks.
Serve rice, dried fruit and lamb shanks on individual plates. The meat will be very tender and delicious and will be falling off the bone.