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!!
Diabetic, Gluten Free, Halal, Low Lactose
Cast Iron Skillet
Heavy Bottomed Cooking Pot
Dutch Oven (Optional)
Slow Cooker (Optional)
(4 shanks, about 0.75 lb per lamb shank)
ground black pepper
(Persian spice mix, see note)
dissolved in 2 tbsp hot water
fresh or 2 tbsp fresh dill
lemon zest or orange zest
Fresh thyme or dill weed for garnish
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.
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.
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.
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.
Be sure to
brown the meat
just on the surface. And this requires that the pan reach a
, but not smoking.
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 tbsp 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.
: Adding a pinch of sugar to the saffron is helpful to grind it fine.