Back to 6 servings 2 lb lamb shanks or shoulder, bone-in, fatty cuts preferred 1 large onion, quartered or cut in large pieces 3 garlic cloves, smashed 1 cup dried chickpeas, soaked overnight 0.5 cup dried white beans, such as cannellini or navy, soaked overnight; pinto can substitute 2 tbsp ghee or neutral oil 1.5 tbsp tomato paste 1 tsp ground turmeric 0.5 tsp black pepper, freshly ground 1 cinnamon stick, small 8 cups water, plus more as needed to cover 4 Persian dried limes, pierced with a fork 1 lb potatoes, about 2-3 medium, peeled and halved 2 large tomatoes, quartered 1.5 tsp kosher salt, plus more to taste lavash or sangak bread, to serve fresh herbs (sabzi khordan), to serve torshi (pickles) and raw onion, to serve
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1 Step 1: Soak the dried chickpeas and white beans in cold water overnight, then drain and rinse.2 Step 2: Heat the ghee or oil in a heavy pot over medium-high heat and sear the lamb until deeply browned on all sides, about 8 to 10 minutes. Set the meat aside.3 Step 3: Reduce the heat to medium, add the onion and cook until lightly golden, 5 to 7 minutes. Add the garlic, turmeric and pepper and cook 1 minute, then stir in the tomato paste and cook 2 minutes until it darkens slightly.4 Step 4: Return the lamb to the pot with the drained beans, the cinnamon stick and 8 cups of water. Bring to a boil, skim off the foam, then reduce to low and simmer covered for 2 hours, skimming again during the first 30 minutes.5 Step 5: Add the pierced dried limes, potatoes, tomatoes and the salt. Keep covered and simmer over low heat 60 to 90 minutes, until the lamb is very tender and comes away from the bone and the potatoes are soft.6 Step 6: Remove the cinnamon stick. Strain the solids from the broth over a bowl, keep the broth warm, and taste and adjust the salt.7 Step 7: Discard the bones, large pieces of fat and the limes. Mash the meat, beans, potatoes, onion and tomato together into a coarse, textured paste, leaving some pieces intact.8 Step 8: Serve the broth in bowls with torn bread, and the mashed mixture on a platter with fresh herbs, raw onion and torshi.getsaucepan.com/r/8e586492-802d-545d-a520-6879c30b5de7
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