Persian Lamb Shanks

How to make Persian Lamb Shanks.

Ingredients: Serves 2-4

  • 2 lamb shanks
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 lime (zest and juice)
  • 1 orange (zest and juice)
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tbsp pomegranate molasses
  • A pinch of saffron
  • 500ml stock
  • A handful of mint leaves
  • A handful of coriander leaves
  • A handful of flaked almonds

For the Marinade:

  • 1/2 tsp nutmeg
  • 1/2 cardamom (removed from pods)
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • A large pinch of pepper
  • A few tablespoons of plain yoghurt


  1. Combine all of the marinade ingredients and rub over the lamb shanks.
  2. Refrigerate overnight, or at least for a few hours.
  3. When it comes to doing the cooking, wipe off the excess yoghurt and brown the lamb in a little oil.
  4. Remove from the pan and add the onion.
  5. Cook down a little then add the garlic, cumin, coriander, turmeric, half the zest of the lime and orange, bay leaves, cinnamon stick, pomegranate molasses and stock.
  6. Infuse the saffron in half the juice of the lime and orange then add this too.
  7. Top up with water until the shanks are covered, put a lid on it and leave to simmer for around an hour, stirring occasionally.
  8. After this time has passed, take the lid off and allow to cook for around another hour.
  9. Remove the shanks to rest for a little while and continue to cook down the cooking liquid.
  10. Just before serving, add the remaining lime and orange juice.
  11. Serve the meat with some of the cooked down cooking liquid, topped with a little of the remaining orange and lime zest, some coriander and mint leaves, and some flaked almonds.
  12. You can also accompany it with rice.
  13. Enjoy!
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