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Flavorful Persian Braised Lamb Shanks

"This lamb shank is smooth, juicy, and so flavorful. It is an actual Persian recipe exceeded down from my father who became born in Tehran, Iran. It does take quite a few time to put together however it is well worth it. My buddies and circle of relatives say it is similar to some thing served in a five-big name restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the vacations!"

Ingredients :

• 4 lamb shanks
• 1/4 cup olive oil, divided
• four tablespoons salt
• 2 teaspoons floor turmeric
• 1 teaspoon floor cinnamon
• 1 teaspoon floor cardamom
• 1 teaspoon floor black pepper
• 1 teaspoon floor cumin
• 1/2 teaspoon ground nutmeg
• 1 massive onion, chopped
• 3 cloves garlic
• 1/three cup hot water
• 2 limes, juiced
• 2 teaspoons rosewater
• 1/four teaspoon crumbled saffron
• half cup pink wine
• 1 tablespoon chopped sparkling parsley
• 3 sprigs thyme, leaves picked
• 1/2 teaspoon grated lime zest
• 2 bay leaves
• 6 cups hot bird broth

Instructions :

Prep : 20M	Cook : 4M	Ready in : 5H

• Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
• Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg collectively in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
• Heat 1 tablespoon olive oil in a large pot. Cook and stir onion till browned, 10 to 15 minutes. Stir in garlic; cook and stir till fragrant, about 1 minute. Remove from heat.
• Whisk warm water, lime juice, rose water, and saffron collectively in a small bowl. Cover and let steep for 10 mins.
• Heat remaining 2 tablespoons olive oil in a big pot over medium-excessive heat. Cook lamb shanks in batches till browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
• Whisk wine into the pot, scraping any browned bits off the lowest. Add onion and garlic aggregate, steeped saffron aggregate, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with bird broth. Bring to a boil; lessen warmness to medium-low and simmer, covered, till lamb shanks are soft, about 2 half of hours.
• Preheat oven to 250 tiers F (one hundred twenty tiers C).
• Uncover pot and simmer until broth reduces slightly, about 20 mins. Transfer lamb shanks to an oven-safe dish.
• Place lamb shanks within the preheated oven to keep warm.
• Bring broth to a boil; simmer until thickened, approximately 10 minutes. Spoon broth over lamb shanks.

Notes :

• Substitute water for the bird broth if desired.

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