Persian Lamb Shanks

Soft, succulent meat that falls off the bone. A hearty and warming Lamb shank recipe for those chilly autumn days!


INGREDIENTS

  • 2 Lamb shanks
  • 2 Tsp. Cumin
  • 2 Tsp. Paprika
  • 2 Tsp. Cinnamon
  • 2 Tsp. Turmeric
  • 2 Tsp. Allspice
  • 1 Cinnamon stick
  • 1 Iranian dried lime, make a small incision with the tip of a knife (if you can find these, otherwise skip this ingredient)
  • A knob of butter
  • 1 Large white onion, finely sliced
  • 4 Garlic cloves, finely sliced
  • 2 Tbsp. Tomato paste
  • 500ml Passata
  • 400ml Chicken stock
  • 1 Aubergine, washed and cut into 3 cm chunks
  • 1 Sweet point pepper or red bell pepper, washed, seeds removed and cut into 2 cm pieces
  • 400g Butter beans (or any other white bean), drained and rinsed
  • A small handful of raisins
  • Salt
  • Pepper

DIRECTIONS

  1. Combine the spices (except the cinnamon stick) and divide in two
  2. Rub half the spices and a little salt and pepper all over the lamb shanks, making sure every inch is completely covered (if you’re really invested, make a small incision along the bone of the shank and work your finger down to create a small cavity. Add in a little butter and some of the spices)
  3. In a deep sturdy pan, slowly melt the butter and brown the lamb on all sides
  4. Meanwhile, in a different pan, fry the onion in a little olive oil until translucent before adding the garlic, aubergine and paprika
  5. After 5 minutes or so (or when the aubergine and peppers are slightly golden), add the tomato paste and stir for another couple of minutes
  6. With a little of the stock to de-glaze the pan and carefully transfer to the pan with the lamb shanks
  7. Add the passata, the rest of the stock and the cinnamon stick
  8. Let simmer on a low-medium heat for 2 hours or so or until the meat falls off the bone (be very careful when checking this!)
  9. Take out the lamb shanks, put aside, cover with baking paper (or a bowl big enough to cover the shanks) and reduce the sauce to about a third
  10. Season with salt and pepper to taste
  11. Serve with buttered rice and naan or lavash bread
  12. Enjoy!

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