As most of us can relate to, lamb meat is good only when it is prepared well… no smell, soft/melt
in the mouth and tasty. In Persian cooking, lamb is a common meat ingredient, grilled/kabab’d, braised, boiled, stewed and baked. It is eaten with Persian bread or rice dishes. There are many
Persian mixed rice dishes which also go well with lamb meat.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 900 g/ 2 lbs = 2 pieces ‘premium’ Australian lamb shank
• vegetable oil
• 1 medium onion chopped
• 2 Tbsp vegetable oil
• 6 cloves garlic
• 1 ~ 2 large bay leaf (a must)
• ½ tsp turmeric
• ¾ tsp salt
• ¼ tsp black pepper
• 4 cups water room temperature
◊ Wash lamb shank well and pat dry. Use scissors to trim off any excess loose sinew if necessary.
◊ Add 1 Tbsp oil to a deep, medium size pot on medium high heat. Sear shanks on all sides, 1 ~ 2 minutes each side. Remove and place in a dish.
◊ Rinse the pot with hot water, on medium high heat, add 1 Tbsp oil and when hot, add onion and sauté for 2 minutes. Add garlic cloves and sauté for 1 more minute.
◊ Put shanks back into the pot, add remaining ingredients and bring to a boil.
Lower heat to medium (or a little lower) and simmer for 1 hour, turn shanks over and cook for an additional 1 hour (total 2 hours), or until cooked. Although enough liquid is planned for, periodically check the pot to insure there is enough liquid while cooking. When done, there should be 1 cup of liquid remaining in the pot. Remove bay leaf, skim any fat in the pot and discard.
Option: When ready to serve, a few drops of saffron dissolved in hot water would give further appetizing color, aroma and flavor ( smidgen (1/32 tsp) ground saffron in 2 Tbsp hot water and set aside for 30+ minutes. Freeze extra amount in the freezer for future use).
~ Noushe jan • نوش جان ~
So, what’s cooking in your kitchen?