Flavorful Persian Braised Lamb Shanks

These flavorful Persian braised lamb shanks are melt-in-your-mouth delicious. Slowly cooked in a rich combination of aromatic herbs and spices, the lamb becomes tender and packed with flavor. The dish is traditionally served with saffron rice and a side of tangy yogurt to balance the richness of the meat. This recipe is perfect for special occasions or when you want to impress your guests with a unique and exotic dish.

Ingredients

• 4 lamb shanks
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves of garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 cup beef or chicken broth
• 1 cup diced tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons honey
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. Preheat the oven to 325°F (165°C).
2. In a large Dutch oven, heat the vegetable oil over medium-high heat.
3. Season the lamb shanks with salt and pepper, then sear them in the Dutch oven until browned on all sides. Remove the shanks and set aside.
4. In the same Dutch oven, add the onions and garlic. Cook until they become soft and translucent.
5. Add the cumin, coriander, turmeric, cinnamon, and cardamom to the onions. Stir well to coat the onions with the spices.
6. Return the lamb shanks to the Dutch oven. Pour in the broth, diced tomatoes, tomato paste, lemon juice, and honey.
7. Bring the mixture to a boil, then cover the Dutch oven with a lid.
8. Transfer the Dutch oven to the preheated oven and braise the lamb shanks for 2 to 2.5 hours, or until the meat is tender and easily falls off the bone.
9. Once cooked, remove the lamb shanks from the Dutch oven and keep them warm. Skim any excess fat from the braising liquid.
10. If desired, you can strain the braising liquid and reduce it over the stovetop to create a thicker sauce.
11. Serve the braised lamb shanks with saffron rice, the reduced braising liquid, and a side of tangy yogurt. Garnish with chopped fresh parsley.

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