Persian Lamb Shanks
Lamb shanks simmer gently in a delicately spiced broth until fall-apart tender, then the broth is reduced into a savoury sauce.
By Cookin' Kitchen
- Total: 3 hours 10 minutes
- Servings: 4 servings
Recipe
Persian Lamb Shanks
Lamb shanks simmer gently in a delicately spiced broth until fall-apart tender, then the broth is reduced into a savoury sauce.
Cookin' · https://cookin.club/recipes/persian-lamb-shanks
- Prep
- 10 minutes
- Cook
- 3 hours
- Total
- 3 hours 10 minutes
- Servings
- 4
Ingredients
For 4 servings
Spices
Equipment
- Large heavy-based pot
- Bowl
- Foil
- Baking paper
Instructions
Step 1: Sprinkle the shanks with salt and pepper.
Step 2: Heat 1 tbsp oil in a large, heavy-based pot over medium-high heat. Brown the shanks all over, two at a time, then remove them from the pot.
Step 3: Discard the excess oil and clean the pot if it is very dirty.
Step 4: Add 1 tbsp oil. Cook the onion and garlic for 2 minutes, until translucent.
Step 5: Stir in the turmeric, cinnamon, tomatoes and salt.
Step 6: Add the chicken broth and stir well.
Step 7: Place the shanks in the pot. Add water as needed until they are three-quarters or fully covered, using no more than 1 litre/4 cups water.
Step 8: If the shanks are not fully submerged, make a cartouche from baking paper to use as a paper lid.
Step 9: Bring the liquid to a boil. If using a cartouche, place it snugly on the surface. Cover the pot, leaving a small crack so it does not boil over.
Step 10: Reduce the heat to a very gentle simmer. Cook for 1 1/2 hours, turning the shanks every 30 minutes.
Step 11: Add the cardamom and nutmeg to the liquid.
Step 12: Cook for another 1 hour, until the meat is very tender and falling off the bone.
Step 13: Carefully transfer the meat from the liquid to a bowl and cover it with foil.
Reduce broth
Step 14: Simmer the broth rapidly for 30–45 minutes, until reduced by half.
Step 15: Add the saffron and the remaining 1/8 tsp cinnamon.
Step 16: Simmer for another 10–15 minutes, until reduced to 500 ml/2 cups. The broth should taste very well seasoned, intensely savoury and lightly spiced.
Finishing
Step 17: Return the meat to the pot and gently reheat for a few minutes, turning and basting it with the liquid to keep it moist.
Step 18: Serve the shanks with the braising liquid as a sauce. Pomegranate seeds or mint leaves can be used as a visual garnish.
Notes
Helpful notes
Choose a pot large enough to fit the shanks, or at least their meaty portions. If the shanks are not fully covered by liquid, a cartouche can help cook them evenly: cut baking paper to fit the pot, fold it into a point, trim it to the pot’s radius, then snip a small hole in the centre.
If saffron threads are not within your budget, the recipe notes suggest using about 1/4 tsp ground saffron powder instead.
For a slow cooker, complete the browning and broth preparation in a pot or skillet, then cook on low for 8 hours without a cartouche or turning. Add the cardamom and nutmeg after removing the shanks, then reduce the broth in a large pot or skillet with the saffron and extra cinnamon.
For a pressure cooker, follow the slow-cooker preparation and cook on high for 40 minutes without a cartouche. Browning and cooking the onion can be done in an Instant Pot before using its slow-cooker or pressure-cooker function.
Leftover broth can be used as stock in soup.
Nutrition per serving
- Calories
- 411 kcal
- Fat
- 13 g
- Saturated fat
- 6 g
- Carbohydrates
- 8 g
- Sugar
- 3 g
- Fiber
- 1 g
- Protein
- 61 g
- Sodium
- 695 mg
- Cholesterol
- 190 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Slow-cook lamb shanks in a warmly spiced broth until the meat is very tender and falling from the bone. Reduce the broth with saffron and cinnamon, then serve it as a savoury sauce.
The recipe serves four. Serve the shanks with Persian saffron rice or a chopped salad.
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