Persian Lamb Shanks
Lamb Shanks braised in a well seasoned, lightly spiced broth until meltingly tender. This slow cooked Persian Lamb Shank recipe is a traditional Persian recipe and it’s the perfect main dish for a family dinner!
There’s nothing tricky in the steps and nor are there any hard to find ingredients in this, you’ll find everything at everyday supermarkets. The only step below you might be wondering about is step 5 where the liquid is covered with parchment/baking paper. This is called a cartouche and it’s a cheffy technique of using paper as a lid for slow cooked recipes. The sauce for these lamb shanks is the braising liquid that is reduced down for quite some time once the lamb shanks are removed so the flavor is intensified. I love the golden hue of the sauce from the saffron! And in case you are wondering (because I was), the sauce is not thickened in anyway and that’s the way it is supposed to be. I love a good lamb shank, and I have to say, this Persian Lamb Shank recipe is definitely a shank worthy. Persians know good food!
Ingredients:
- 4 lamb shanks , about 300g/10oz each
- Salt and pepper
- 1 - 2 tbsp vegetable oil (or canola)
- 1 large onion , sliced (yellow, brown)
- 6 cloves garlic , chopped
- 1 litre / 4 cups water
- 500 ml / 2 cups chicken broth
- 2 medium tomatoes , chopped
- 1 tsp turmeric
- 3/4 tsp salt
- 1/4 tsp + 1/8 tsp nutmeg
- 1/4 tsp + 1/8 tsp cardamom powder
- 1/2 tsp cinnamon
- 1/8 tsp extra cinnamon , extra for later
- 1/4 tsp saffron threads