Braised Persian Lamb Shanks
- Prep time 15Min
- Cook time 2Hr
- Technique Braise, Pan Fry / Saute
- Meat Lamb
- Cut Shank
- Serves 4
A dish by Bush, TV chef and host, who spends the majority of his time in the kitchen, cooking and having a good time. The recipe is inspired by his dad because it’s his favorite dish and he loves Australian Lamb.
Ingredients
- 2 tsp cardamom powder
- 2 tsp turmeric powder
- 2 tsp cinnamon powder
- 1 tsp salt
- 4 Australian Lamb Shanks
- 1 onion, thinly sliced
- Rosemary or thyme
- Salt and pepper to taste
- Orange zest from 1 whole orange
- Orange juice from 2 oranges
- Lemon zest from 1 whole lemon
- Lemon juice from 1 whole lemon
- 2-3 cups chicken stock
- Saffron, soaked in warm water
JEWELLED RICE
- 2 teaspoons butter
- ½ onion
- 2 tbsp raw whole almonds
- 2 tbsp pumpkin seeds
- 2 tbsp dried cranberries
- ½ cup pomegranate seeds
- 2-3 mint leaves
- Salt and pepper to taste
- 2-3 cups cooked basmati rice
Method
1. Preheat the oven to 180c.
2. Mix all the spices together, cover and rub onto the lamb shanks until all sides are fully seasoned.
3. Sear the lamb shanks over gentle heat, careful not to burn the spices. Finish searing and set aside.
4. In the same pan or a bigger braising pot (something oven-proof), throw in the thin sliced onion and cook until softened. Then add thyme and cook until fragrant.
5. Add seared lamb shanks back to the pot along with the zest and juice from both oranges and lemon.
6. Pour 3 cups of chicken stock or until the lambs are almost submerged. Add the saffron and saffron liquid that has been soaked in warm water.
7. Cover the lid and place in the oven, 180c for 90 minutes.
8. Remove from the oven and place onto the stovetop, simmer for 15 minutes without the lid so the braising liquid reduces.
9. While the lamb simmers, make the jeweled rice. Add 2 teaspoons of butter to a pan, once melted add onion and cook until softened.
10. Add 2-3 cups of cooked Basmati Rice and cook until fragrant.
11. Add the raw almonds, pumpkin seeds, dried cranberries and pomegranate seeds.
12. Finish it with some salt and mint leaves.
13. Serve the rice along with lamb shanks and enjoy.
