Persian-Style Slow-Braised Lamb Shanks with Dried Limes
Experience the rich, aromatic flavors of the Middle East with these tender, fall-off-the-bone lamb shanks. Infused with ras el hanout, tangy dried limes, and tart barberries, this slow-cooked masterpiece is a sophisticated yet comforting feast.
Servings6 Portions
Prep Time25 Mins
Cook Time135 Mins
Difficulty
Intermediate
Ingredients
6
- lamb shanks4
- red onions2
- garlic cloves4
- chicken stock1500 ml
- olive oil6 tbsp
- ras el hanout2 tbsp
- lemon zest1
- cinnamon sticks2
- fresh bay leaves2
- green cardamom pods6
- cumin seeds1 tsp
- barberries3 tbsp
- Persian dried limes4
- saffron1 pinch
- rosewater1 drop
- flat-leaf parsley1 handful
Step-by-Step Instructions
01
Prepare the spice paste by combining 2 tbsp ras el hanout, the zest of one lemon, 4 crushed garlic cloves, and 2 tbsp olive oil. Season the lamb shanks generously with salt and pepper.
02
Heat 2 tbsp olive oil in a large flameproof casserole dish over medium-high heat. Once the oil is shimmering, sear the lamb shanks for 4-5 minutes, turning occasionally until they are well-browned on all sides. Remove the shanks from the dish and let them cool slightly. Once cooled, rub the prepared spice paste thoroughly over the meat. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor penetration.
03
When ready to cook, remove the lamb from the fridge and let it sit at room temperature for 20 minutes. Preheat your oven to 170°C (150°C fan/Gas 3). Heat the remaining 2 tbsp olive oil in the casserole dish over medium-high heat. Add the cinnamon sticks, bay leaves, bruised cardamom pods, and cumin seeds, sizzling them briefly until fragrant.
04
Add the finely chopped red onions to the dish, reduce the heat to low, and fry for 15-20 minutes. Stir frequently until the onions are soft and translucent but not browned. Return the lamb shanks to the dish and fry for 1 minute.
