Persian Lamb Shanks
Total Time
3 hours and 10 minutes
Prep Time
10 minutes
Cook Time
3 hours
Rating
4.98 out of 5 stars
(37)
Ingredients
4 servings
- 4 lamb shanks (, about 300g/10oz each (Note 1)
- 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 (Note 2)
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Preparation
Step 1
Sprinkle shanks with salt and pepper.
Step 2
Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
Step 3
Discard excess oil, clean pot if it's very dirty.
Step 4
Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
Step 5
Stir in the turmeric, cinnamon, tomatoes, and salt.
Step 6
Add chicken broth and stir well.
Step 7
Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. (Note 2)
Step 8
If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
Step 9
Bring up to the boil. Place the cartouche snugly on surface (if using), cover pot leaving a little crack (to ensure it doesn't boil over).
Step 10
Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
Step 11
Add cardamom and nutmeg into liquid.
Step 12
Cook for another 1 hour until meat is very tender and falling off the bone.
Step 13
Carefully remove meat from liquid into a bowl and cover with foil.
Step 14
Reduce broth:
Step 15
Simmer broth rapidly 30 - 45 min until reduced by half.
Step 16
Add saffron and remaining 1/8 tsp cinnamon.
Step 17
Simmer further 10 - 15 min until reduced to 500 ml / 2 cups. Should taste like a very well seasoned, intensely savoury but lightly spiced broth.
Step 18
Finishing:
Step 19
Return meat to pot to gently reheat for a few minutes, turning and basting the meat with the liquid to keep it moist.
Step 20
Serve shanks with the braising liquid as a sauce. Pictured garnished with pomegranate seeds (leftover from salad, see Notes) or mint leaves, for visual only.
Step 21
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