Persian Lamb Shanks
Yield: Serves 4
Ingredients:
  • 4 lamb shanks, (about 1.3 kg)
  • 3 medium onions, sliced
  • 2 celery stalks, chopped
  • 1 medium carrot, chopped
  • 4 garlic cloves
  • 2 bay leaves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon ground saffron
  • 1 teaspoon vegetable oil
  • 1 tablespoon butter
  • 1 tablespoon tomato paste, optional
  • salt and black pepper to taste
Instructions:

Dissolve saffron in 1/2 cup boiling water and set aside (click for How to Use Saffron).

Heat the butter and oil in a large pot over medium heat. Add half of the sliced onions and sauté for 5-6 minutes.

Add turmeric and stir. Place the lamb shanks on the onions.

Top with garlic, celery, carrots, bay leaves and remaining onions. Add cinnamon.

Cook covered over low heat for 2 hours (do not add water).

Do not stir, just shake the pot occasionally.

Add 1/2 cup boiling water, dissolved saffron, tomato paste (optional), salt and pepper.

Cover the pot and cook for 2 hours or until meat falls off the bone easily (long cooking is required so the meat falls from the bone).

Turn the lamb shanks every 30 minutes so they cook evenly. Add more boiling water if needed.

At the end, discard the bay leaves. Your lamb shanks are ready to serve!

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