Persian Lamb Shanks
How to Cook Lamb Shank? This Persian style lamb shanks recipe is one of the best lamb shanks recipes you can find!
In this dish, lamb shanks are typically slow-cooked with a variety of ingredients such as onion, garlic, and carrot and some spices like cinnamon, turmeric, and saffron until they are tender and the meat easily pulls away from the bone.
The key to making prefect lamb shank dish on the stovetop is slow cooking at a low temperature.
Lamb shank dishes are commonly served with rice, bread, or mashed potatoes, creating a comforting and satisfying meal.
Yield: Serves 4
- 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
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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