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. Pierce dried limes with a fork; add to stew (or use dried lime powder or lime juice)
11. Add thyme, ground cinnamon, ground cumin, grated nutmeg, ground cardamom, turmeric, saffron water
12. Simmer for about 10 minutes
13. Season with salt and pepper to taste
14. To serve: pour sauce over lamb shanks and garnish with orange zest, parsley, thyme sprigs