PERSIAN LAMB SHANKS
Recipe video above. A traditional Persian dish - fall apart lamb shanks with a well seasoned, delicately flavoured broth. Pair this with the iconic Persian Tachin (baked saffron rice), a Persian chopped salad and finish with a Persian Love Cake to complete your Persian feast!
Provided by Nagi
Categories Mains
Time 3h10m
Number Of Ingredients 15
Steps:
- Sprinkle shanks with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
- Discard excess oil, clean pot if it's very dirty.
- Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
- Stir in the turmeric, cinnamon, tomatoes, and salt.
- Add chicken broth and stir well.
- Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. (Note 2)
- If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
- Bring up to the boil. Place the cartouche snugly on surface (if using), cover pot leaving a little crack (to ensure it doesn't boil over).
- Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
- Add cardamom and nutmeg into liquid.
- Cook for another 1 hour until meat is very tender and falling off the bone.
- Carefully remove meat from liquid into a bowl and cover with foil.
Nutrition Facts : Calories 411 kcal, Carbohydrate 8 g, Protein 61 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 190 mg, Sodium 695 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CROCK POT PERSIAN LAMB STEW
Persian lamb stew sends wonderful flavors your way - not spicy - just a nice blend of flavors. A meal in one pot. Serve with a salad on the side and crusty rolls to scoop up the last of the sauce. I was very pressed for time today to make this recipe so I just put everything in the crock pot with out browning anything and it turned out heavenly - 1/2 hour on high then 4 hours on low. I used 4 shoulder steaks bone in. I did cut off any fat. Also I threw in a carrot. I love this recipe.
Provided by Bergy
Categories Stew
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Season the lamb with about half of the salt & pepper.
- In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.
- Sauté the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
- Add tomatoes and simmer, smashing the tomatoes as you stir.
- Pour approx half of the tomatoes over the lamb in the crock pot.
- Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
- Add a layer of green beans, then the eggplant and zucchini.
- Season each layer lightly with salt & pepper to your taste.
- Pour remaining tomatoes on top.
- Add bay leaves.
- Cover and cook on high for 4 hours or until the lamb is tender.
- Remove bay leaves & serve.
SLOW COOKER PERSIAN-STYLE LAMB STEW RECIPE
Slow cooker Persian-style lamb stew is really simple to make. It really does taste as good as it looks with tender lamb sprinkled with pomegranate and coriander
Provided by GoodtoKnow
Categories Dinner
Time 6h30m
Yield Serves: 6
Number Of Ingredients 9
Steps:
- Put the lamb stew ingredients into a slow cooker with 100ml water and season. Cook on low for 6 hrs.
- Alternatively, put the ingredients into a tagine or casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 4-6 hrs.
- Assemble the salad and add a squeeze of lemon juice. Serve the lamb stew with the salad.
Nutrition Facts : @context https, Calories 319 Kcal, Fat 20 g, SaturatedFat 6 g
SLOW-COOKED IRISH STEW
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too
Provided by Sarah Cook
Categories Main course
Time 8h20m
Number Of Ingredients 12
Steps:
- Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
- Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
- Stir in the butter, season and serve scooped straight from the dish.
Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
PERSIAN-SPICED LAMB SHANKS
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.
Provided by David Tanis
Categories dinner, roasts, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
- Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
- Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
- Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
- Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
Nutrition Facts : @context http, Calories 791, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 52 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 21 grams, Sodium 1403 milligrams, Sugar 5 grams, TransFat 0 grams
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
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- Toast your walnuts for maximum flavour… You can do this in the same casserole dish you make the stew in or in the oven. Either way watch them like a hawk lest they burn. Once the walnuts start colouring transfer them to a mini chopper and grind to a fine powder.
- Select ‘Sauté’ and toast the walnuts for a few minutes, stirring. Use a slotted spoon to remove the walnuts and then grind them to a fine powder.
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- Heat a tablespoon of butter in a lidded pot. If making golden rice then stir in half a teaspoon of ground turmeric, 5 whole cardamom pods, a cinnamon stick and a bay leaf. Stir to allow the spices to infuse the butter.
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