Flavorful Persian Braised Lamb Shanks

Name: Flavorful Persian Braised Lamb Shanks
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1 tsp Black Pepper; 6 cups Chicken Broth; 0.25 tsp Crumbled Feta Cheese; 2 whole Dried Bay Leaves; 1 tbsp Fresh Parsley; 3 sprigs Fresh Thyme; 3 cloves Garlic; 1 tsp Ground Cardamom; 1 tsp Ground Cinnamon; 1 tsp Ground Cumin; 0.5 tsp Ground Nutmeg; 2 tsp Ground Turmeric; 4 whole Lamb Shank; 2 whole Lime Juice; 0.25 cup Olive Oil; 0.5 cup Red Wine; 2 tsp Rose Water; 4 tbsp Salt; 0.33 cup Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Persian 🇮🇷 High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

Tender lamb shanks gently braise in a saffron-kissed broth brightened with lime juice, perfumed rosewater, and warm spices like turmeric, cardamom, and cinnamon. The slow simmer yields fall-off-the-bone meat with a glossy, reduced sauce layered with herbs and a hint of red wine. Flavorful Persian Braised Lamb Shanks are ideal for a festive dinner or special weekend meal.

Prep20 mins
Cook3 hrs 30 mins
Serves4
DifficultyMedium

1

Rub 1 tablespoon olive oil over the lamb shanks and season with salt.
2

Combine turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg in a small bowl. Sprinkle the mixture over the lamb shanks. Let the lamb shanks marinate at room temperature for 1 hour.
3

Heat 1 tablespoon olive oil in a large pot. Cook and stir the onion until browned, 10 to 15 minutes. Stir in the garlic; cook and stir until fragrant, about 1 minute. Remove from the heat.
4

Whisk hot water, lime juice, rose water, and saffron in a small bowl. Cover and let it steep for 10 minutes.
5

Heat the remaining 2 tablespoons olive oil in a large pot over medium-high heat. Brown the lamb shanks in batches, 5 to 8 minutes per batch. Transfer the lamb shanks to a plate.
6

Whisk the wine into the pot, scraping up any browned bits from the bottom. Add the onion and garlic mixture, the steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return the lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce the heat to medium-low and simmer, covered, until the lamb shanks are tender, about 2 1/2 hours.
7

Preheat the oven to 250 degrees F (120 degrees C).
8

Uncover the pot and simmer until the broth reduces slightly, about 20 minutes. Transfer the lamb shanks to an oven-safe dish.
9

Place the lamb shanks in the preheated oven to keep warm.
10

Bring the broth to a boil; simmer until thickened, about 10 minutes. Spoon the broth over the lamb shanks.