Persian Braised Lamb Shanks (Mahiche)

Ingredients

• 2 carrots, (diced)
• 1/8 teaspoon saffron, (ground)
• 1 tablespoon water
• 2 tablespoons extra virgin olive oil
• Salt
• Freshly ground black pepper
• 4 bone-in lamb shanks
• 3 onions, (finely sliced)
• 4 garlic cloves, (sliced)
• 1 red bell pepper, (diced)
• 2 celery stalks, (diced)
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1 tablespoon tomato paste
• 2 bay leaves
• 3 cups vegetable broth

Steps

1. 1

   Bloom the saffron. Add the saffron to the water and set aside to bloom.

2. 2

   Brown the lamb shanks. Place a Dutch oven or a large pot with a lid over medium-high heat. Add 2 tablespoons of olive oil. Season the lamb shanks with salt and pepper and brown them on all sides, about 8-10 minutes. Once browned, remove the shanks from the pan and set them aside.

3. 3

   Cook the vegetables. Add the sliced onions to the pot and cook until golden, about 5 minutes. Add garlic, carrots, red pepper and celery and cook for a further 5 minutes, stirring regularly.

4. 4

   Add the spices. Stir in the turmeric and cinnamon, followed by the tomato paste. Add the bay leaves.

5. 5

   Braise the lamb shanks. Pour in the vegetable broth. Stir in the bloomed saffron and return the shanks to the pan. Bring the mixture to a boil, then turn down the heat to medium-low and simmer, covered, until the lamb is fall-off-the-bone tender, about 2 hours and 30 minutes. Taste and season the dish with salt and pepper before serving.

6. 6

   Finish and serve. Lift the shanks gently, using two forks, and place them into a serving dish. Ladle the sauce over and around the shanks and serve.