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 amazingly delicious sauce can also be cooked in oven or crock-pot!!
Our favorite lamb dishes are Kabob Koobideh and Roast Lamb Shawarma.
Best Way To Cook Lamb shanks
The meat of lamb shanks is tougher with more connective tissue. However, the simple trick of braising it and slow cooking in a sauce converts it into fabulously juicy meat that will just fall of the bone, like we do for Kabuli pulao. Make sure to choose lamb meat properly.....more on that below.
Persian Braised Lamb Shanks
Years ago I had these amazing lamb shanks at a Persian restaurant in California. I have cooked it several times over the years and now have perfected it to this stunningly delicious recipe here.
And the bonus with browning and then slow cooking lamb shanks is that it gives the sauce time to cook to silky perfection.
How to Make It: Step By Step
Brown the lamb shanks and saute onions with spices.
Transfer lamb shanks and onion-spice mixture to the pot. Add herbs, lemon zest, saffron, lemon juice and water.
Bring it to a boil and simmer. Cook until fork tender and meat is falling of the bone.
Tips And Tricks
- Make sure to brown the meat just on the surface. This requires that the pan reaches a high heat, but not smoking.
- Choose similar sized lamb shanks that are about 0.75 to 1 pound in weight each (300 to 400 grams approx). For more about choosing lamb shanks check this out.
- Make sure to not choose meat cuts from overly mature livestock.
- Use fresh herbs for best taste and flavor.
- Slice the onions thin so they can cook into a silky sauce.
- Persian lamb shanks can be prepared ahead and freezes well too.
What To Serve With It?
- Rice such as: Persian dill rice, Zereshk polo (skip the chicken) or even plain saffron flavored rice
- Breads: Persian barbari bread or simple Flatbreads.
- Just add some green salad, pickles, yogurt and olives to the spread.
Nutrition Facts
Lamb shanks are a good source of complete protein, supplying all the essential amino acids. They also provide plenty of vitamin B-12, niacin and selenium, in addition to being a good source of zinc, iron and potassium.
I recommend you to choose grass fed lamb for better taste and health. Please do remember to consume red meat in moderate amounts.
More Lamb Recipes:
- Abgoosht (Meat and Potato Soup)
- Ghormeh Sabzi (Persian Herb Stew)
- Moroccan Lamb Tagine with Mushrooms and Olives
- Lamb Biryani
More Holiday Recipes:
Full Recipe Video
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Braised Lamb Shanks
Ingredients
- 2 tablespoon olive oil
- 3 lb lamb shanks (4 shanks, about 0.75 lb per lamb shank)
- Salt to taste
- 1 teaspoon ground black pepper
- 1 onion large
- 3 cloves garlic grated
- 3 teaspoon Advieh Khoresh (Persian spice mix, see note)
- 1 teaspoon turmeric
- ½ teaspoon saffron dissolved in 2 tablespoon hot water
- 2 tablespoon lemon juice
- 2 bay leaves
- 2 thyme sprigs fresh or 2 tablespoon fresh dill
- 1 tablespoon lemon zest or orange zest (see note)
- Fresh thyme or dill weed for garnish
Equipment
- Slow Cooker
Instructions
Stove Top
- Heat one tablespoon of oil in a cast iron skillet over medium high heat.
- When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time.
- Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes. Transfer the seared lamb shanks and set aside.
- In the same skillet add the remaining oil and heat it. Then add the sliced onion and sauté until light golden brown.
- Next add the grated garlic and stir couple minutes. Add the Persian spice mix, and turmeric. Then turn of the heat.
- Transfer the lamb shanks and sautéed onion-spice mixture to a heavy bottomed cooking pot. Add the saffron water, lemon juice, bay leaves, thyme (or dill) and the lemon zest.
- Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender. The meat should be falling of the bone.
- Adjust the seasonings as per taste.
- Transfer the lamb shanks to a serving dish.
- Cook down the sauce further if it is too thin and then pour it over the lamb shanks. Or you may strain the sauce and then cook it. Discard the bay leaves.
- Tip: You may also cook this from start to finish in a dutch oven or a heavy bottomed pot that heats up well for browning the meat.
Oven:
- Follow the same instructions as above.And cook the lamb shanks in the oven at 325 degrees F in an oven safe dish making sure to seal it well or use a fitting lid.
Slow cooker:
- Brown the lambs shanks and prepare the onion-spice-herb mixture. Transfer to slow cooker.
- Add the water and cook according to the instructions for about 4 to 5 hours at high or 6 to 8 hours at low setting.
Notes
- Be sure to brown the meat just on the surface. And this requires that the pan reach a high heat, but not smoking.
- Choose similar sized lamb shanks that are about 0.75 to 1 pound in weight each (300 to 400 grams approx). For more about choosing lamb shanks check this out.
- Do not choose meat cuts from overly mature livestock.
- Use fresh herbs for best taste and flavor.
- For a silky sauce, do slice the onions thin.
- Braised lamb shanks can be prepared ahead and freezes well too.
- Advieh (Persian spice mix) recipe is on the blog. May also substitute it with a good ready made middle eastern or eastern Mediterranean mixed spice blend.
- You may use 1 tablespoon dried lime powder instead of lemon zest. Lower the amount of lemon juice as per taste.
- Grind the saffron threads using a mortar and pestle into a fine powder. Tip: Adding a pinch of sugar to the saffron is helpful to grind it fine.
Paul says
Hello Roxana,
We are really looking forward to this tomorrow. I’ve just made the spice mix and it smells amazing! The Lamb shanks are in the fridge. Yoghurt, Olives and a green salad with flatbreads sound like the perfect accompaniments so I’m sure it will be as delicious as it sounds.
I will leave a rating afterwards.
Paul says
Hello Roxana,
This recipe will be cooked this weekend. I think that after a trip to my local Halal Grocery shop this evening that I have all the spices needed for your Advieh mix. One question though about the dried Lime. Those that I have bought are whole and very small. Do I need to split them and then remove the seeds before grinding?
Roxana Begum says
Yes I would remove the seeds.
sara says
Is it possible to use some type of beef cut instead of lamb? I realize it won't taste the same but I am not a lamb fan.
Roxana Begum says
Yes surely. You can use beef shanks or any cut with lots of connective tissue. Check the Nihari post on the blog for the beef cuts suggested there. Those should work.
R.l says
Do you cover pot with lid when it's simmering or is lid off?
Roxana Begum says
Yes I do cover with a lid.
Margaret Kimoto says
can you tell me what is in the Persian spice mix?
Roxana Begum says
It is advieh and it's linked in the notes section.
Ann says
Which version of the Advieh from your blog post do you use for this? ADVIEH POLOW/ADVIEH BERENJ (RICE/PILAF SPICE MIX) or ADVIEH KHORESH (STEW SPICE MIX)
Roxana Begum says
Advieh khoresh would be fine.
Manna Stutz says
I made this recipe last weekend, it came out great! Since I did not have Advieh, I used Ras el Hanout, it worked!
Manna Stutz says
Can I replace lamb shank by leg of the lamb?
Roxana Begum says
Perhaps if you cut into smaller pieces.
musa says
Hi. The recipe looks great!!! are we meant to use advieh khoresh for this?
Roxana Begum says
Yes.
Irene says
Hello... This is my favorite lamb recipe ever. I have even memorized it. When I am short of one ingredient or another, it is still AMAZING.
When I got the recipe the first time, I did not notice that you had oven instructions. If I cook in the oven, for how long should I cook it, lets say if I was only cooking two shanks?
Roxana Begum says
Thanks for your lovely feedback. In oven it may take about 2 hours - varies with the meat. Just check until it is fork tender.
Sarah says
Thanks for the recipe, when using a slow cooker on low (85 degrees), how much water do you add to the lamb shanks? Is it 2 cups of water like it says in Step 7 or do you not add any water because it will release its own juices?
Roxana Begum says
I would add the water or stock. Meat will not release enough of its own juices.
Beverly says
This was delicious! It tasted just like all the Persian restaurants here in Los Angeles. I do my regular marketing at a nearby Persian market so I was fortunate enough to have all the ingredients available. Thanks so much for the recipe.
Roxana Begum says
So happy :)
Susan says
How does it get that color without tomato paste
Roxana Begum says
It has saffron and turmeric. The composition and quality of spices in the spice blend may also influence it. High quality saffron has a rich color. The recipe does not use paprika, but if you want to check out - bright red paprika adds color but subtle flavor.
Meg says
Divine beyond all measure. I made a few small adaptations to the recipe, because I was housebound for the weekend & couldn't run out for all the exact right ingredients. So, for example, I couldn't get dried rose petals, but I had in my cupboard some Rose Tulsi tea, and a bottle of rose water, so I added a pinch & a drop of those, respectively. I also added some slightly-withered ends of fresh ginger & fresh turmeric to the fresh garlic, because I had them in my fridge & figured why not? I had no fresh thyme, but pinched a few sprigs off my rosemary plant instead. Dried limes were also not a thing I had kicking around, but I found a bottle of Japanese dried-yuzu spice blend that seemed like it could make a plausible substitute. About halfway through the final simmer, I realized I wanted some veggies in there with the meat, so I grabbed a big, fat winter carrot and hacked it into about 2"-long pieces and threw those in to simmer alongside the lamb. By the time the meat was done, the carrot was so sweet & tender, it was like candy. I suspect parsnip would be mouth-watering, too.
BEST RECIPE I'VE MADE EVER. (Just in case it wasn't clear. ???? )
Mimi says
What beautiful lamb! And I’ve never heard of the Persian spice mix, so I’ll pop over to see how you make it. Beautiful photos.
Roxana Begum says
Thanks so much for your lovely feedback :)
Claudia Lamascolo says
I just adore lamb. I am not a meat eater at all, but some how I love lamb and will eat it any time any way. This is making my mouth water!
Roxana Begum says
Thanks Claudia. Hope you try it :) I love lamb too!
Stephanie says
Such a hearty sounding meal that looks like it's bursting with Amazing flavors.
Roxana Begum says
So glad you like it.
Michael says
Did you cover it on the stove?
Roxana Begum says
Yes.
Lisa says
These lamb shanks look TO DIE FOR good! Thank you for the tip on adding sugar to the saffron to help in grinding. I didn't know that.
Roxana Begum says
Thanks so much Lisa :) Sugar or salt, both will work.
Lauren Vavala says
This amazing recipe is going right into my must-make for my fiance file. He is not only a lover of all things lamb, but is also on a Persian food kick lately!
Roxana Begum says
Oh that's awesome :) Hope you enjoy making it. Thanks Lauren.
Tisha says
I have never had lamb shanks before! I'm eager to try these, they look amazing
Roxana Begum says
Thanks Tisha, then you must try it. They turn out so tender.