Braised Lamb Shanks in Persian Style

Overview

• A dish featuring succulent lamb shanks slow-cooked in a flavorful sauce with spices, lemon juice, saffron, and herbs.
• Easy to prepare and perfect for a spectacular feast.

Ingredients & Tools

• Lamb shanks (similar size, ~1 lb each)
• Salt and pepper
• Onions (thinly sliced)
• Garlic (grated)
• Turmeric
• Persian spice mix
• Saffron
• Lemon juice
• Bay leaves
• Lemon zest
• Thyme (optional)
• Water
• Cast-iron skillet or Dutch oven
• Mortar and pestle

Instructions

Preparation

1. Heat Oil: Use a cast-iron skillet over medium-high heat.
2. Brown Lamb Shanks:
   • Season with salt and pepper.
   • Brown on high heat on the surface, then set aside.
   • Ensure both sides of the meat are seasoned.

Cooking

3. Sauté Onions:
   • Add sliced onions to the same skillet.
   • Sauté until light golden brown (slice thinly for a silky sauce).
4. Add Garlic & Spices:
   • Stir in grated garlic, salt, pepper, turmeric, and Persian spice mix.
5. Transfer to Pot:
   • Move lamb shanks back to the cooking pot.
   • Add the onion-spice mixture.
6. Prepare and Add Saffron:
   • Grind saffron with a pinch of salt into a fine powder using a mortar and pestle.
   • Dissolve in hot water.
   • Add saffron water, lemon juice, bay leaves, zest, and thyme to the pot.
   • Add water, bring to a boil, adjust seasonings.
7. Simmer:
   • Lower heat and let it simmer for 1.5 to 2 hours, until meat is fork tender.

Final Steps

8. Serving:
   • Transfer shanks to a serving dish.
   • Cook down sauce to desired consistency.
   • Serve with Persian dill rice or flatbreads.

Tips

• Use lamb shanks of similar size for even cooking.

Conclusion

• Enjoy the recipe and for more tips, visit the website.
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