Persian Lamb Shanks
This Persian lamb shanks recipe offers a rich and aromatic dish, perfect for special occasions or a comforting meal. Enjoy the combination of spices and the sweet-tart flavor of pomegranate.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 200 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 lamb shanks
- 1 large onion, sliced
- 1 cup pomegranate juice
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 cups beef broth
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 4 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (parsley, cilantro, mint) for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, then set them aside.
- In the same pot, add sliced onion and minced garlic. Sauté until the onion is softened and translucent.
- Stir in ground turmeric, cumin, cinnamon, coriander, cardamom, and cloves. Cook for 1-2 minutes until the spices are fragrant.
- Pour in beef broth, pomegranate juice, and honey. Stir well to combine and season with salt and pepper.
- Return the lamb shanks to the pot. Cover and transfer to the preheated oven. Braise for 2-3 hours, or until the lamb is tender and easily falls off the bone.
- Garnish with fresh herbs such as parsley, cilantro, and mint. Serve hot and enjoy!
Nutrition
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg