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, and baked. It is eaten with Persian bread or rice dishes. At the bottom, there are rice dishes which also go well with lamb meat.
2 lbs = 2 pcs ‘premium’ Australian lamb shank
1 medium onion chopped
3 Tbsp vegetable oil
6 cloves garlic
1 bay leaf (a must)
¼ tsp turmeric
¾ tsp salt
¼ tsp black pepper
4 cups hot water
- Wash lamb shank well and pat dry. Use scissors to trim off any excess loose sinew if necessary.
- Add 3 Tbsp oil to a deep, medium size pot on medium high heat. Sear shanks on all sides, one minute each side.
Remove and place in a dish.
- In the same pot, add onions and sauté for two minutes.
- Add garlic cloves and sauté for one more minute.
- Put shanks back into the pot, add remaining ingredients, including hot water 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 hour (total 2 hours).
- 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. Skim any fat in the pot and discard.
Option: When ready to serve, a few drops of dissolved saffron would give further appetizing color, aroma and flavor. - Smidgen (1/32 tsp) saffron in 2 Tbsp hot water and set aside for 30+ minutes. Freeze the remainder in the freezer for future use.
Noushe jan! /Bon Appétit!