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Persian Lamb Shanks

4.68 from 374 votes
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Ingredients Method

Ingredients
  

  • Large pinch Saffron
  • 1/4 cup hot Water
  • 2 Lamb shanks 3.3.5 Lbs or 1432 gms
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cumin powder
  • 1 tsp Cinnamon powder
  • 1/2 tsp Turmeric
  • 1 tsp Lemon rind
  • 1/4 cup crushed Garlic
  • 1 tsp crushed Rose Petals
  • Juice of a Lemon
  • 2 tbsps Olive Oil
  • 2 Bay leaves
  • 1/2 tsp Rose water
  • 1/2 cup Meat or Veggie stock

Method
 

  1. Steep the saffron in hot water
  2. Score the lamb shanks
  3. Marinate the lamb shanks preferably overnight with salt, pepper, cumin, cinnamon and turmeric powder, lemon rind, garlic, crushed rose petals & olive oil
  4. Rub the marinade into the meat and push some of the garlic into the slits
  5. Marinate overnight
  6. Transfer the shanks to a roasting pan and add the onion to the container were the lamb sat in the marinade so the onion absorbs the leftover marinade
  7. Add the onion to the roasting pan as well together with some bay leaves
  8. Add the rose water and steeped saffron water over the shanks and add the stock to the bottom of the pan
  9. Roast in a 350 degree oven for 2.5 - 3 hrs
  10. Start cooking covered and then open and continue to cook
  11. Once cooked serve with rice