Persian Spiced Lamb Shanks Recipes

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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

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.

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 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

SPICED SLOW-COOKED LAMB SHANKS



Spiced Slow-cooked Lamb Shanks image

This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.

Provided by Jamie Oliver

Time 2h55m

Yield 4 servings

Number Of Ingredients 18

4 lamb shanks
Sea salt
Freshly ground black pepper
1 teaspoon coriander seeds
1 small dried red chile (or 2 teaspoons chopped fresh chile)
1 teaspoon dried marjoram or oregano
1 tablespoon flour
1 tablespoon olive oil
1 clove garlic, finely chopped
1 large carrot, quartered and finely sliced
6 sticks celery, quartered and finely sliced
2 medium-large onions, quartered and finely chopped
1 tablespoon chopped fresh rosemary
2 tablespoons balsamic vinegar
6 fluid ounces (170 milliliters) dry white wine
6 anchovy fillets
2 (14-ounce/400 gram) tins whole plum tomatoes
1 handful fresh basil, marjoram or flat-leaf parsley, roughly chopped

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
  • Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.

SWEET SPICED LAMB SHANKS WITH QUINCE



Sweet spiced lamb shanks with quince image

A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads

Provided by Jane Hornby

Categories     Main course

Time 3h10m

Number Of Ingredients 15

1 tbsp olive oil
4 lamb shanks
large knob of butter
2 large onions , halved then cut into wedges
4 garlic cloves , crushed
4 strips zest from 1 unwaxed lemon , plus the juice
2 tsp ground cinnamon
2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
good pinch of saffron strands (optional)
1 heaped tbsp tomato purée
1 tbsp clear honey
400ml good lamb or beef stock
2 quinces , peeled, quartered and cored

Steps:

  • Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
  • Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
  • Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
  • Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.

Nutrition Facts : Calories 624 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 0.4 milligram of sodium

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Return the lamb to the pot, spoon some sauce on top, and seal the lid. Cook for 45 minutes on high pressure. Allow 15 minutes for the pressure to naturally release before manually releasing the remaining pressure. Serve the lamb with polenta or mashed potatoes, and garnish with fresh parsley if desired.
From beefsteakveg.com


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Top Asked Questions

How do I prepare lamb shanks?
Preparation. 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,...
What is Persian braised lamb shanks?
Flavorful Persian Braised Lamb Shanks Recipe | Allrecipes Lamb shanks are braised in a flavorful broth with saffron, lime juice, and fresh herbs in this impressive dish fit for a Persian feast. Lamb shanks are braised in a flavorful broth with saffron, lime juice, and fresh herbs in this impressive dish fit for a Persian feast.
Where can I find great lamb shanks?
Great lamb is easy to find in Provence, most of which is organic, and grass-fed. This recipe, for Persian-spiced Lamb Shanks, brings together the best of this complex middle-eastern cuisine. The flavours of Persia combine sweet, sour, savoury, hot, floral, and earthy into a subtle taste explosion.
What does lamb shanks taste like?
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.

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