Name: Persian Lamb Shanks
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Persian
Ingredients: 4 lamb shanks (12–14 oz each); 2 tbsp olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 inch ginger, peeled and grated; 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp ground coriander; ¼ tsp cayenne pepper (optional); ½ tsp saffron threads, lightly crushed; ¼ cup hot water; 1 (28-oz) can crushed tomatoes; 4 cups lamb or chicken broth; 1 cup dried apricots, halved; ½ cup dried cranberries; ¼ cup slivered almonds, toasted; ¼ cup chopped fresh cilantro (for garnish); Salt and black pepper, to taste; Cooked basmati rice, for serving

Jump to Recipe·Print Recipe

These Persian Lamb Shanks are slowly braised in a fragrant blend of spices, tomatoes, and dried fruits, creating a deeply rich and aromatic dish. With melt-in-your-mouth tender meat, sweet bursts of apricot and cranberry, and the warmth of saffron and turmeric, this recipe delivers a taste of Persian-inspired comfort food at its finest.

Persian Lamb Shanks

Why You’ll Love This Recipe

This dish is all about layering flavor and patience. By searing the lamb shanks first, then braising them low and slow in a spiced tomato broth, you create fork-tender meat infused with incredible depth. The addition of dried fruits brings a subtle sweetness that balances the savory spices, while saffron and ginger give it a luxurious, aromatic finish. It’s hearty enough for a family dinner yet elegant enough to serve for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 lamb shanks (12–14 ounces each)
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 inch ginger, peeled and grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional)
½ teaspoon saffron threads, lightly crushed
¼ cup hot water
1 (28-ounce) can crushed tomatoes
4 cups lamb or chicken broth
1 cup dried apricots, halved
½ cup dried cranberries
¼ cup slivered almonds, toasted
¼ cup chopped fresh cilantro, for garnish
Salt and freshly ground black pepper, to taste
Cooked basmati rice, for serving

Directions

Season lamb shanks generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned, 3–4 minutes per side. Remove and set aside.
Reduce heat to medium and add onions. Cook 5–7 minutes until softened, scraping up browned bits.
Add garlic and ginger, cooking for 1 minute until fragrant.
Stir in turmeric, cumin, coriander, and cayenne (if using). Cook for 30 seconds to bloom the spices.
In a small bowl, steep saffron in hot water for a few minutes.
Pour in crushed tomatoes and broth, then stir in saffron infusion. Bring to a simmer.
Return lamb shanks to the pot, ensuring they are mostly submerged. Add more broth if necessary.
Cover and reduce heat to low. Simmer for 2 ½ to 3 hours, until lamb is tender and falling off the bone.
In the last 30 minutes, stir in dried apricots and cranberries.
Adjust seasoning with salt and pepper. For a thicker sauce, simmer uncovered briefly.
Serve lamb shanks over basmati rice. Garnish with toasted almonds and fresh cilantro.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 150 minutes
Total Time: 170 minutes

Variations

Different Dried Fruits: Use figs, dates, or golden raisins instead of apricots and cranberries.
Nut Options: Try pistachios or walnuts instead of almonds.
Add Tang: Stir in pomegranate molasses or a squeeze of lemon juice for extra brightness.
Floral Aroma: Add a touch of rosewater at the end of cooking for a delicate Persian note.
Vegetarian Alternative: Substitute lamb with portobello mushrooms or root vegetables.
Spicy Kick: Increase cayenne or add fresh chili for more heat.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth if needed. This dish also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, it tastes even better the next day as the flavors deepen.

Do I have to use saffron?

Saffron adds authenticity and fragrance, but you can omit it or replace it with a pinch of turmeric for color.

What cut of lamb works best?

Lamb shanks are ideal because they become tender with long, slow cooking, but you could also use lamb shoulder.

Can I cook this in a slow cooker?

Yes, sear the shanks first, then transfer everything to a slow cooker and cook on low for 7–8 hours.

How do I know when the lamb is done?

It should be so tender that the meat easily falls off the bone.

What can I serve alongside this dish?

Basmati rice is traditional, but couscous, quinoa, or mashed potatoes also pair well.

Can I thicken the sauce?

Yes, simmer uncovered to reduce, or stir in a cornstarch slurry for a thicker consistency.

Is this dish spicy?

Only mildly, unless you add extra cayenne. You can adjust the heat to your preference.

Can I make it dairy-free?

Yes, the recipe is naturally dairy-free.

Conclusion

Persian Lamb Shanks are a slow-cooked delight, full of warmth, spice, and comforting richness. With tender meat that falls off the bone and a sweet-savory sauce layered with apricots, cranberries, and saffron, this dish makes a stunning centerpiece for any dinner. Whether for a family meal or a festive occasion, it’s a recipe that will impress every time.