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Persian Lamb Shank served with saffron rice, herbs, and traditional side dishes

Persian Lamb Shank: A Flavorful and Tender Slow-Cooked Dish

Persian Lamb Shank is a slow-cooked, aromatic dish infused with saffron, turmeric, and Persian spices. This melt-in-your-mouth delicacy is traditionally served with fragrant rice, making it a perfect meal for special occasions or a comforting dinner.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Persian
Servings 2 -4 servings

Ingredients
  

  • For the Lamb Shank:
  • 2-4 lamb shanks
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp saffron threads dissolved in 2 tbsp hot water
  • 2 cups beef or chicken broth
  • 1/2 cup water
  • 1 dried Persian lime limoo amani, pierced (optional)
  • For Garnish & Serving:
  • Fresh parsley or cilantro chopped
  • Saffron-infused Persian rice Baghali Polo or Zereshk Polo
  • Lemon wedges

Instructions
 

  • Prepare the Lamb:
  • Rinse the lamb shanks under cold water and pat dry with paper towels.
  • Lightly season with salt and turmeric.
  • Sear the Lamb:
  • Heat olive oil in a large pot over medium-high heat.
  • Sear the lamb shanks for 3-4 minutes on each side until golden brown.
  • Remove and set aside.
  • Sauté Aromatics:
  • In the same pot, reduce heat to medium and add chopped onions.
  • Sauté until golden brown, then add minced garlic and cook for another minute.
  • Add Tomato Paste & Spices:
  • Stir in tomato paste and cook for 2 minutes.
  • Add turmeric, cinnamon, cardamom, cumin, black pepper, and salt. Stir well.
  • Slow Cook the Lamb:
  • Return the lamb shanks to the pot.
  • Pour in broth, water, and saffron-infused water.
  • Add the dried Persian lime if using.
  • Cover and simmer on low heat for 2.5 to 3 hours or until the meat is fall-off-the-bone tender.
  • Serve:
  • Place the lamb shank on a serving plate, spoon the rich sauce over it, and garnish with fresh parsley.
  • Serve with saffron-infused Persian rice and lemon wedges.

Notes

For deeper flavor, marinate the lamb overnight with turmeric, garlic, and olive oil.
If using a slow cooker, cook on low for 6-8 hours.
The dish tastes even better the next day as the flavors intensify.
Details:
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 2-4 servings
Category: Main Course
Method: Slow Cooking
Cuisine: Persian
Diet: Halal, High Protein
Keywords:
Persian Lamb Shank, Slow-Cooked Lamb, Iranian Lamb Recipe, Baghali Polo, Saffron Lamb, Fall-Off-The-Bone Lamb, Persian Food
Nutrition (Per Serving):
Serving Size: 1 lamb shank
Calories: 450-500 kcal
Sugar: 2g
Sodium: 500mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 45g
Cholesterol: 120mg
Let me know if you need any adjustments or more details! 😊🔥
Keyword Persian Lamb Shank, Slow-Cooked Lamb, Iranian Lamb Recipe, Baghali Polo, Saffron Lamb, Fall-Off-The-Bone Lamb, Persian Food