Introduction: Slow Cooked Lamb Shanks

This is my favorite lamb shank recipe. It goes really well with Baghali Polow. The flavor is incredible. I usually only make half of the recipe since it's just my husband and I. I also use coconut oil to prepare this. It creates a nice crispy coat on the lamb shanks that aids in the flavoring. This recipe can also be found at


dusting mix:

2 teaspoon salt

½ teaspoon ground black pepper

½ turmeric

1 tablespoon flour


lamb shanks:

4½ pounds lamb shanks

6 tablespoons oil

2 large onions, chopped

8 garlic cloves, minced

1 tablespoon honey

zest from 2 oranges

zest and juice from 1 lime

2 teaspoons salt

4 tablespoons rosewater

½ teaspoon saffron

2 teaspoons advieh

1 cup of water

Step 1: Combine Dusting Ingredients

In a small bowl, combine all the ingredients for the dusting mix and set aside.

Step 2: Heat Oven & Oil in Dutch Oven

Preheat the oven to 325°F. Heat 3 tablespoons oil in a large dutch oven or an ovenproof baking dish large enough to fit the lamb shanks.

Step 3: Coat Meat With Dusting Mixture

Clean the meat and remove any excess fat. Pat dry the lamb shanks and coat with the dusting mixture.

Step 4: Saute Meat

Saute the shanks on all sides until golden brown, then remove and set aside.

Step 5: Saute Onions & Garlic

In the same dutch oven, add the remaining 3 tablespoons of oil and saute the chopped onions and the minced garlic.

Step 6: Add Remaining Ingredients Except the Water

Then add the zests from the oranges and lime, juice from the lime, the honey, salt, saffron, rosewater, salt, and advieh. Stir fry for 20 seconds.

Step 7: Return Meat Back to Dutch Oven & Add the Water

Return the lamb shanks back to the dutch oven and add 1 cup of water.

Step 8: Cover & Cook

Cover tightly with a lid or a layer of parchment and aluminum foil on top, and bake for about 3 hours or until the lamb is tender. Reduce the oven to very low and keep warm until ready to serve.

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