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    Home » Recipes » Ingredient » Lamb

    Braised Lamb Shanks (Persian Style)

    Published October 2, 2018 | Updated March 15, 2022 By Roxana Begum | 36 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump To Recipe
    Braised lamb shanks slowed cooked with Persian spices and served with rice.

    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.

    Persian braised lamb shanks served in a round serving dish with a fantastic sauce.

    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. 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.

    Overhead view of Persian dill rice (Baghali Polo) served with lamb shanks in gravy.

    How to Make It: Step By Step

    Brown the lamb shanks and saute onions with spices.

    Braising of lamb shanks and sauteing of onions with addition of spices.

    Transfer lamb shanks and onion-spice mixture to the pot. Add herbs, lemon zest, saffron, lemon juice and water.

    Transferring of braised lamb shanks with onion spice mixture and addition of herbs and water to cook.

    Bring it to a boil and simmer. Cook until fork tender and meat is falling of the bone.

    Bringing the lamb shank sauce to a boil and simmer. Checking the doneness of braised lamb shanks.

    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.
    Overhead view of lamb shanks with a fragrant Persian spiced sauce.

    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.

    Lamb shanks braised in an amazing Persian sauce and served in a round dish with rice and yogurt salad.

    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:

    • Spiced Roast Goose
    • Lentils and Rice with Cranberries
    • Saffron Recipes

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Braised lamb shanks served with a fantastic sauce in a serving dish.
    5 from 9 votes

    Braised Lamb Shanks

    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!!
    Prep Time25 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 55 mins
    Print
    Save for Later Saved!
    Course :Main Course
    Cuisine :Persian
    Servings: 4 servings
    Calories: 255kcal
    Author: Roxana Begum

    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
    US Customary - Metric

    Equipment

    • Cast Iron Skillet
    • Heavy Bottomed Cooking Pot
    • Dutch Oven (Optional)
    • Slow Cooker (Optional)
    • Kitchen Tongs
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    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

    1. Be sure to brown the meat just on the surface. And this requires that the pan reach a high heat, but not smoking.
    2. 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.
    3. Do not choose meat cuts from overly mature livestock.
    4. Use fresh herbs for best taste and flavor.
    5. For a silky sauce, do slice the onions thin.
    6. Braised lamb shanks can be prepared ahead and freezes well too.
    7. 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.
    8. You may use 1 tablespoon dried lime powder instead of lemon zest. Lower the amount of lemon juice as per taste.
    9. 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.

    Nutrition

    Serving: 1Lamb Shank | Calories: 255kcal | Carbohydrates: 6g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 113mg | Potassium: 403mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 8.7mg | Calcium: 33mg | Iron: 3.2mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!
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    Comments

    1. sara

      May 05, 2022 at 4:35 pm

      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.

      Reply
      • Roxana Begum

        May 09, 2022 at 10:55 pm

        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.

        Reply
        • R.l

          November 03, 2022 at 7:34 pm

          Do you cover pot with lid when it's simmering or is lid off?

          Reply
          • Roxana Begum

            November 09, 2022 at 4:39 pm

            Yes I do cover with a lid.

            Reply
    2. Margaret Kimoto

      April 15, 2021 at 6:25 am

      can you tell me what is in the Persian spice mix?

      Reply
      • Roxana Begum

        May 29, 2021 at 4:55 pm

        It is advieh and it's linked in the notes section.

        Reply
    3. Ann

      January 12, 2021 at 2:42 pm

      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)

      Reply
      • Roxana Begum

        January 13, 2021 at 7:30 pm

        Advieh khoresh would be fine.

        Reply
    4. Manna Stutz

      December 22, 2020 at 3:58 pm

      I made this recipe last weekend, it came out great! Since I did not have Advieh, I used Ras el Hanout, it worked!

      Reply
    5. Manna Stutz

      December 22, 2020 at 3:56 pm

      Can I replace lamb shank by leg of the lamb?

      Reply
      • Roxana Begum

        December 31, 2020 at 9:45 pm

        Perhaps if you cut into smaller pieces.

        Reply
    6. musa

      November 24, 2020 at 8:43 am

      Hi. The recipe looks great!!! are we meant to use advieh khoresh for this?

      Reply
      • Roxana Begum

        December 02, 2020 at 6:31 pm

        Yes.

        Reply
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