These lamb shanks, adapted from this NYTimes recipe by David Tanis, are braised with a subtle mix of Persian spices and citrus and served with the soup-like braising liquid.
Generously salt four meaty lamb shanks. Mix together 2 teaspoons of ground cinnamon, 1 teaspoon of grated nutmeg, 1 teaspoon of ground cardamom, 1 teaspoon of freshly ground black pepper and 1 teaspoon of turmeric. Rub this mixture evenly into the shanks and leave them to sit for an hour. Meanwhile, steep ¼ of a teaspoon of saffron in ½ a cup of hot water for 15 minutes. Chop 1 large onion and set aside. Grate the zest of 1 orange and set aside. Now, to the saffron water, add 4 tablespoons of lime juice and 3 teaspoons of rosewater. When you’re ready to cook the lamb, preheat your oven to 160ºC (320ºF). Heat some oil in a large dutch oven and brown the lamb shanks all over – you may have to do this is two batches. Remove them to a dish and keep them warm. In the pot, fry the onion until soft. Season with salt and add the orange zest, a few thyme sprigs, 2-3 bay leaves, the saffron mixture and ½ a teaspoon of ground dried lime or a whole dried lime. Lay in the lamb shanks and add 4 cups of chicken stock. Bring to a boil, then cover the pot and transfer it to the oven for 2 hours. When it’s ready the meat should be tender and coming away from the bone. Remove the shanks to a deep serving dish and then remove as much fat as possible from the braising liquid before pouring it back over the shanks. Garnish with chopped fresh parsley and mint.
I served mine with this rice pilaf:
Steep ½ a teaspoon of saffron in some hot water and set aside. In a medium pot, heat some butter and oil and fry 2-3 carrots cut into strips. When they are softening add a handful of barberries and let them plump up. Remove the mixture to a bowl and add a little more oil to the pot. When hot, add 1½ cups of basmati rice and stir to coat with the oil and butter. Add 2 cups of boiling water, salt to taste and the saffron water. Cover and cook over low heat for 15 minutes. In the last few minutes add some fresh or frozen broad beans. When the rice is cooked, stir in the broad beans and top with the carrots and barberries. Close the lid again to allow the carrots to reheat and the rice to finish steaming. When it’s time to serve, garnish with freshly chopped parsley and mint.
michelle picker cooks 