Persian Spiced Lamb Shanks Recipes

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PERSIAN LAMB SHANKS



Persian Lamb Shanks image

Recipe video above. A traditional Persian dish - fall apart lamb shanks with a well seasoned, delicately flavoured broth. Pair this with the iconic Persian Tachin (baked saffron rice), a Persian chopped salad and finish with a Persian Love Cake to complete your Persian feast!

Provided by Nagi

Categories     Mains

Time 3h10m

Number Of Ingredients 15

4 lamb shanks (, about 300g/10oz each (Note 1))
Salt and pepper
1 - 2 tbsp vegetable oil ((or canola))
1 large onion (, sliced (yellow, brown))
6 cloves garlic (, chopped)
1 litre / 4 cups water
500 ml / 2 cups chicken broth
2 medium tomatoes (, chopped)
1 tsp turmeric
3/4 tsp salt
1/4 tsp + 1/8 tsp nutmeg
1/4 tsp + 1/8 tsp cardamom powder
1/2 tsp cinnamon
1/8 tsp extra cinnamon (, extra for later)
1/4 tsp saffron threads ((Note 2))

Steps:

  • Sprinkle shanks with salt and pepper.
  • Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
  • Discard excess oil, clean pot if it's very dirty.
  • Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
  • Stir in the turmeric, cinnamon, tomatoes, and salt.
  • Add chicken broth and stir well.
  • Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. (Note 2)
  • If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
  • Bring up to the boil. Place the cartouche snugly on surface (if using), cover pot leaving a little crack (to ensure it doesn't boil over).
  • Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
  • Add cardamom and nutmeg into liquid.
  • Cook for another 1 hour until meat is very tender and falling off the bone.
  • Carefully remove meat from liquid into a bowl and cover with foil.

Nutrition Facts : Calories 411 kcal, Carbohydrate 8 g, Protein 61 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 190 mg, Sodium 695 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PERSIAN-SPICED LAMB SHANKS



Persian-Spiced Lamb Shanks image

Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

4 meaty lamb shanks (ask for the hind shanks), about 4 1/2 to 5 pounds
Salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground dried rosebuds, optional
1 teaspoon ground black pepper
1 teaspoon turmeric
Vegetable oil
1/4 teaspoon crumbled saffron
Juice of 2 limes, about 4 tablespoons
3 teaspoons rosewater, available from Middle Eastern grocery shops
1 large onion, roughly chopped
1/2 teaspoon ground dried lime, or the zest of 1 fresh lime
Zest of 1 orange, plus 1 tablespoon more for garnish
A few thyme sprigs
2 fresh bay leaves
6 cups hot chicken broth or water
2 tablespoons roughly chopped parsley, for garnish
2 tablespoons roughly chopped mint or dill, for garnish

Steps:

  • Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
  • Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
  • Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
  • Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
  • Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
  • Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 52 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 21 grams, Sodium 1403 milligrams, Sugar 5 grams, TransFat 0 grams

PERSIAN-SPICED LAMB SHANKS



Persian-spiced Lamb Shanks image

This recipe comes from David Tanis of The New York Times. Enjoy the delicious and complex flavours of Persia. I served the dish with saffron basmati rice.

Provided by David Scott Allen

Categories     Main Dish

Time 2h28m

Number Of Ingredients 19

4 lbs Meaty Lamb Shanks (about 4)
Salt
2 tsp ground cinnamon
1 tsp Grated Nutmeg
1 tsp Ground Cardamom
1 tsp Ground Black Pepper
1 tsp Turmeric
vegetable oil (for frying)
1/2 tsp Saffron threads
Juice of 2 Limes (about 4 tbsp (zest before juicing!))
3 tsp Rosewater *
1 large Onion (roughly chopped)
zest of 1 zest of Fresh Lime
zest of 1 zest of Orange (plus 1 tbsp more for garnish)
3 Thyme sprigs
2 fresh bay leaves
6 cups Hot Chicken Broth or Water
2 tbsp Chopped parsley (roughly chopped)
2 tbsp Chopped Mint (roughly chopped)

Steps:

  • Trim any excess fat from lamb shanks and season generously with salt.
  • Mix together the cinnamon, nutmeg, cardamom, black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
  • Place a deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
  • Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350°F/180°C.
  • Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes.
  • Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
  • Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender and beginning to fall from the bone.
  • Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions).
  • Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
  • Accompany with saffron basmati rice.

FLAVORFUL PERSIAN BRAISED LAMB SHANKS



Flavorful Persian Braised Lamb Shanks image

This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!

Provided by Andraya Winters

Categories     World Cuisine Recipes     Asian

Time 5h

Yield 4

Number Of Ingredients 21

4 lamb shanks
¼ cup olive oil, divided
4 tablespoons salt
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon ground nutmeg
1 large onion, chopped
3 cloves garlic
⅓ cup hot water
2 limes, juiced
2 teaspoons rosewater
¼ teaspoon crumbled saffron
½ cup red wine
1 tablespoon chopped fresh parsley
3 sprigs thyme, leaves picked
½ teaspoon grated lime zest
2 bay leaves
6 cups hot chicken broth

Steps:

  • Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
  • Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
  • Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
  • Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
  • Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
  • Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
  • Place lamb shanks in the preheated oven to keep warm.
  • Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 12.6 g, Cholesterol 96.8 mg, Fat 27.2 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 7.1 g, Sodium 8487.9 mg, Sugar 4 g

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazingly delicious sauce can also be cooked in oven or crock-pot!!

Provided by Roxana Begum

Categories     Main Course

Time 1h55m

Number Of Ingredients 14

2 tbsp olive oil
3 lb lamb shanks ((4 shanks, about 0.75 lb per lamb shank))
Salt (to taste)
1 tsp ground black pepper
1 onion (large)
3 cloves garlic (grated)
3 tsp Advieh Khoresh ((Persian spice mix, see note))
1 tsp turmeric
1/2 tsp saffron (dissolved in 2 tbsp hot water)
2 tbsp lemon juice
2 bay leaves
2 thyme sprigs (fresh or 2 tbsp fresh dill)
1 tablespoon lemon zest or orange zest ((see note))
Fresh thyme or dill weed for garnish

Steps:

  • Heat one tablespoon of oil in a cast iron skillet over medium high heat.
  • When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time.
  • Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes. Transfer the seared lamb shanks and set aside.
  • In the same skillet add the remaining oil and heat it. Then add the sliced onion and sauté until light golden brown.
  • Next add the grated garlic and stir couple minutes. Add the Persian spice mix, and turmeric. Then turn of the heat.
  • Transfer the lamb shanks and sautéed onion-spice mixture to a heavy bottomed cooking pot. Add the saffron water, lemon juice, bay leaves, thyme (or dill) and the lemon zest.
  • Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender. The meat should be falling of the bone.
  • Adjust the seasonings as per taste.
  • Transfer the lamb shanks to a serving dish.
  • Cook down the sauce further if it is too thin and then pour it over the lamb shanks. Or you may strain the sauce and then cook it. Discard the bay leaves.
  • Tip: You may also cook this from start to finish in a dutch oven or a heavy bottomed pot that heats up well for browning the meat.
  • Follow the same instructions as above.And cook the lamb shanks in the oven at 325 degrees F in an oven safe dish making sure to seal it well or use a fitting lid.
  • Brown the lambs shanks and prepare the onion-spice-herb mixture. Transfer to slow cooker.
  • Add the water and cook according to the instructions for about 4 to 5 hours at high or 6 to 8 hours at low setting.

Nutrition Facts : ServingSize 1 Lamb Shank, Calories 255 kcal, Carbohydrate 6 g, Protein 30 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 113 mg, Fiber 1 g, Sugar 1 g

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