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Persian Lamb Shanks

3.31 from 71 votes
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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

Instructions
 

  • Steep the saffron in hot water
  • Score the lamb shanks
  • Marinate the lamb shanks preferably overnight with salt, pepper, cumin, cinnamon and turmeric powder, lemon rind, garlic, crushed rose petals & olive oil
  • Rub the marinade into the meat and push some of the garlic into the slits
  • Marinate overnight
  • 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
  • Add the onion to the roasting pan as well together with some bay leaves
  • Add the rose water and steeped saffron water over the shanks and add the stock to the bottom of the pan
  • Roast in a 350 degree oven for 2.5 - 3 hrs
  • Start cooking covered and then open and continue to cook
  • Once cooked serve with rice