Braised Lamb Shanks | Recipe Cart
Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Dutch oven
- Slow cooker
- Cast iron skillet
- Microplane
- Fine-mesh sieve
- Tongs
- Pot
- Oven
- Stove
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Mixing bowl
- Plate
Ingredients
- 2 tbsp olive oil
- 3 lb lamb shanks ((4 shanks, about 0.75 lb per lamb shank))
- Salt (to taste)
- 1 tsp ground black pepper
- 1 onion (large)
- 3 cloves garlic (grated)
- 3 tsp Advieh Khoresh ((Persian spice mix, see note))
- 1 tsp turmeric
- 1/2 tsp saffron (dissolved in 2 tbsp hot water)
- 2 tbsp lemon juice
- 2 bay leaves
- 2 thyme sprigs (fresh or 2 tbsp fresh dill)
- 1 tablespoon lemon zest or orange zest ((see note))
- Fresh thyme or dill weed for garnish
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