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Persian Lamb Shanks
5 from 74 votes

Persian Lamb Shanks

Persian Lamb Shanks are slow-cooked lamb pieces simmered gently in a broth infused with turmeric, cinnamon, cardamom, nutmeg, and saffron. The dish results in very tender meat that falls off the bone, developing deep, aromatic flavors from the warming spices and slow cooking. The addition of tomatoes and onion enriches the broth, making it a soothing main course suitable for comforting meals.

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 4
Calories: 411 kcal
Course: Main Course
Cuisine: Persian

Ingredients

  • 4 lamb shank about 300g/10oz each (Note 1
  • salt
  • black pepper
  • 1 - 2 tbsp vegetable oil (or canola)
  • 1 onion sliced (yellow, brown, large
  • 6 cloves garlic , chopped
  • 1 litre / 4 cups water
  • 500 ml / 2 cups chicken broth
  • 2 tomato chopped, medium
Spices:
  • 1 tsp Turmeric
  • 3/4 tsp salt
  • 1/4 tsp + 1/8 tsp nutmeg
  • 1/4 tsp + 1/8 tsp cardamom powder
  • 1/2 tsp cinnamon
  • 1/8 tsp cinnamon extra for later, extra
  • 1/4 tsp saffron Note 2, threads

Instructions

    Cup of Yum
  1. Sprinkle shanks with salt and pepper.
  2. 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.
  3. Discard excess oil, clean pot if it's very dirty.
  4. Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
  5. Stir in the turmeric, cinnamon, tomatoes, and salt.
  6. Add chicken broth and stir well.
  7. 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)
  8. If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
  9. 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).
  10. Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
  11. Add cardamom and nutmeg into liquid.
  12. Cook for another 1 hour until meat is very tender and falling off the bone.
  13. Carefully remove meat from liquid into a bowl and cover with foil.
Reduce broth:
  1. Simmer broth rapidly 30 - 45 min until reduced by half.
  2. Add saffron and remaining 1/8 tsp cinnamon.
  3. Simmer further 10 - 15 min until reduced to 500 ml / 2 cups. Should taste like a very well seasoned, intensely savoury but lightly spiced broth.
Finishing:
  1. Return meat to pot to gently reheat for a few minutes, turning and basting the meat with the liquid to keep it moist.
  2. Serve shanks with the braising liquid as a sauce. Pictured garnished with pomegranate seeds (leftover from salad, see Notes) or mint leaves, for visual only.

Notes

  • Make sure the lamb shanks fit your pot with enough room for liquid.
  • Saffron threads add authentic flavor and color; use ground saffron powder as an economical substitute if needed.
  • Limit added water to 1 litre to avoid lengthening broth reduction time.
  • Create a parchment cartouche to help cook meat evenly when partially submerged.
  • The broth can be reused as a flavorful stock for soups like lentil or chickpea soups.
  • Alternative cooking methods include slow cooker (8 hours low) or pressure cooker (40 minutes high).