Persian: Lamb Shank

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• ¼ teaspoon crumbled saffron
• 2 meaty lamb shanks (2-3 pounds)
• 4 tablespoons olive oil, divided
• Salt
• 1 large onion, roughly chopped
• 12 garlic cloves, minced
• 3 cups chicken broth (or 4 teaspoons of chicken base base in water)
• 4 tablespoons ground coriander
• 1 tablespoon thyme
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cumin
• 1 teaspoon grated nutmeg
• 1 teaspoon ground cardamom
• 1 teaspoon turmeric
• 4 dried Persian limes (limu omani), or sub 2 teaspoons dried lime powder, or sub juice of 1 fresh lime (or to taste)
• Salt and pepper to taste
• Zest of 1 orange for garnish
• A few thyme sprigs and/or roughly chopped parsley for garnish

Procedure:

1. Soak saffron in a small amount of hot water
2. Heat 2 tablespoons olive oil in soup pot, add lamb shank and brown on all sides (about 5 minutes)
3. Add enough water to cover about half of the shanks, salt generously
4. Cover pot and bring to boil; turn down heat and simmer for 4 hours (flip shank every hour)
5. Or: transfer contents of pot to a pressure cooker and cook for about 1 hour (or until shanks are almost falling apart)
6. Discard the cooking liquid, set aside the shanks
7. Make the sauce: In large saucepan, saute onions in remaining olive oil until soft (about 5 minutes)
8. Add the minced garlic, saute briefly (about 1 minute)
9. Add chicken broth, bring sauce to boil
10. Add thyme, ground cinnamon, ground cumin, grated nutmeg, ground cardamom, turmeric
11. Pierce dried limes with a fork; add to stew (or use dried lime powder or lime juice)
12. Season with salt and pepper to taste
13. Garnish with orange zest, parsley, thyme sprigs