Intro: 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 gardengirlrecipes.com.
2 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon flour
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.