Description
Persian Lamb Shanks are a fragrant, slow-braised dish featuring melt-in-your-mouth lamb cooked with aromatic spices, saffron, tomatoes, and dried fruits. The tender meat paired with sweet apricots, cranberries, and a rich spiced sauce creates a comforting yet elegant meal, perfect for family dinners or festive gatherings.
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
Instructions
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Season lamb shanks with salt and pepper. Heat oil in a Dutch oven and sear shanks 3–4 minutes per side. Remove.
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Add onion; cook 5–7 minutes. Stir in garlic and ginger; cook 1 minute.
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Add turmeric, cumin, coriander, and cayenne. Cook 30 seconds.
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Steep saffron in hot water for a few minutes.
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Stir tomatoes, broth, and saffron infusion into pot. Bring to a simmer.
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Return lamb to pot. Cover and simmer on low 2 ½–3 hours, until tender.
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In last 30 minutes, stir in apricots and cranberries. Adjust seasoning.
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Serve over rice, topped with almonds and cilantro.
Notes
- Add figs, dates, or raisins for fruit variation.
- Pistachios or walnuts can replace almonds.
- Stir in pomegranate molasses or lemon juice for brightness.
- For vegetarian, substitute mushrooms or root vegetables.
- Can be cooked in a slow cooker (7–8 hours on low).
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: beef
- Method: Braising
- Cuisine: Persian
