Back to 4 servings 4 lb Meaty Lamb Shanks, about 4 Salt 2 tsp ground cinnamon 1 tsp nutmeg, grated 1 tsp cardamom, ground 1 tsp ground black pepper 1 tsp turmeric vegetable oil, for frying 0.5 tsp saffron threads Juice of 2 limes ), about 4 tbsp (zest before juicing! 3 tsp rose water, * 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 sprigs thyme 2 bay leaves, fresh 6 cup Hot Chicken Broth, or water 2 tbsp parsley, roughly chopped 2 tbsp fresh mint, roughly chopped
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Trim any excess fat from lamb shanks and season generously with salt.2 Step 2: 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.3 Step 3: 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.4 Step 4: 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.5 Step 5: 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.6 Step 6: 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.7 Step 7: Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender and beginning to fall from the bone.8 Step 8: 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).9 Step 9: 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.10 Step 10: Accompany with saffron basmati rice.getsaucepan.com/r/01ec0b38-a128-4027-a719-07c3a6fad604 · Original: https://perfectlyprovence.co/persian-spiced-lamb-shanks/
What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
