Persian Lamb Shanks Braised

Follow our step-by-step guide on how to make Persian Lamb Shanks Braised.

1. Step 1

   Start by giving your lamb shanks a lovely massage with a tablespoon of olive oil, then generously sprinkle them with salt to enhance their flavor.

2. Step 2

   In a small bowl, mix together turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg to create a fragrant spice blend.

3. Step 3

   Sprinkle this mixture over the lamb shanks and let them marinate at room temperature for about an hour, allowing those delicious flavors to soak in.

4. Step 4

   While the lamb is marinating, heat a tablespoon of olive oil in a large pot over medium heat.

5. Step 5

   Add in your chopped onion and cook, stirring often, until it turns a beautiful golden brown, which should take around 10 to 15 minutes.

6. Step 6

   Once the onion is ready, toss in the minced garlic and cook for another minute until it becomes wonderfully fragrant.

7. Step 7

   Remove the pot from the heat and set it aside.

8. Step 8

   In a separate bowl, whisk together hot water, lime juice, rosewater, and saffron.

9. Step 9

   Cover this mixture and let it steep for about 10 minutes, allowing the flavors to meld beautifully.

10. Step 10

    Now, return to your pot and heat the remaining two tablespoons of olive oil over medium-high heat.

11. Step 11

    Brown the lamb shanks in batches, cooking each batch for about 5 to 8 minutes until they are nicely seared.

12. Step 12

    Once browned, transfer the shanks to a plate and set them aside.

13. Step 13

    Pour red wine into the pot, scraping up any delicious browned bits from the bottom to add depth to your dish.

14. Step 14

    Stir in the onion and garlic mixture, along with the steeped saffron mixture, parsley, thyme, lime zest, and bay leaves.

15. Step 15

    Return the lamb shanks to the pot and pour in hot chicken broth until they are fully covered.

16. Step 16

    Bring everything to a boil, then reduce the heat to medium-low and let it simmer, covered, for about 2 and a half hours, or until the lamb is tender and practically falling off the bone.

17. Step 17

    Preheat your oven to a cozy 250°F (120°C).

18. Step 18

    After the 2 and a half hours, uncover the pot and let it simmer for an additional 20 minutes to reduce the broth slightly, intensifying those rich flavors.

19. Step 19

    Carefully transfer the lamb shanks to an oven-safe dish to keep warm in the oven while you finish the sauce.

20. Step 20

    Bring the broth back to a boil and let it simmer until it thickens, which should take about 10 minutes.

21. Step 21

    Finally, spoon the luscious, thickened broth over the lamb shanks before serving, and get ready to enjoy a meal that’s sure to impress!.