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Flavorful Persian Braised Lamb Shanks
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
300 minutes
Impressive Persian lamb shanks braised in saffron-lime broth with fresh herbs for a feast-worthy dish.
Ingredients:
  • 4 lamb shanks
  • 4 tablespoons salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon ground nutmeg
  • 1 large onion, chopped
  • 3 cloves garlic
  • 0.33333334326744 cup hot water
  • 2 limes, juiced
  • 2 teaspoons rosewater
  • 0.25 teaspoon crumbled saffron
  • 0.5 cup red wine
  • 1 tablespoon chopped fresh parsley
  • 3 sprigs thyme, leaves picked
  • 0.5 teaspoon grated lime zest
  • 6 cups hot chicken broth
Instructions:
  • Massage the lamb shanks with 1 tablespoon of luxurious olive oil, then generously sprinkle with salt.
  • Combine turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg in a small bowl. Coat lamb shanks with the mixture and let them marinate at room temperature for 1 hour.
  • In a large pot, warm 1 tablespoon of olive oil. Sauté onion until caramelized, about 10 to 15 minutes. Add garlic; sauté until aromatic, around 1 minute. Take off the heat.
  • Combine hot water, lime juice, fragrant rose water, and precious saffron in a small bowl. Cover and infuse for 10 minutes.
  • In a large pot over medium-high heat, brown the lamb shanks in batches for 5 to 8 minutes per batch in 2 tablespoons of olive oil. Remove lamb shanks to a plate.
  • Pour the wine into the pot and scrape off any browned bits. Add the onion and garlic mixture, saffron mixture, parsley, thyme, lime zest, bay leaves, and return the lamb shanks. Cover everything with chicken broth and bring to a boil. Reduce heat to medium-low, simmer covered for about 2 1/2 hours until the lamb shanks are tender.
  • Preheat the oven to a cozy 250 degrees F (120 degrees C).
  • Simmer uncovered until the broth slightly thickens, about 20 minutes. Then, transfer the lamb shanks to an oven-safe dish.
  • Keep the lamb shanks warm in the preheated oven.
  • Bring the flavorful broth to a vigorous boil, then let it simmer gently until it transforms into a luscious thickness, which should take around 10 minutes. Drizzle this rich, aromatic liquid over the succulent lamb shanks.

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