Persian-Spiced Lamb Shanks | Recipes
INGREDIENTS
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lamb shanks (ask for the hind shanks) 4 meaty about 4 1/2 to 5 pounds
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Salt
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ground cinnamon 2 teaspoons
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grated nutmeg 1 teaspoon
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ground cardamom 1 teaspoon
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ground dried rosebuds 1 teaspoon optional
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ground black pepper 1 teaspoon
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turmeric 1 teaspoon
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Vegetable oil
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crumbled saffron 1/4 teaspoon
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Juice of 2 limes about 4 tablespoons
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rosewater 3 teaspoons available from Middle Eastern grocery shops
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onion roughly 1 large chopped
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ground dried lime 1/2 teaspoon or the zest of 1 fresh lime
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Zest of 1 orange plus 1 tablespoon more for garnish
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A few thyme sprigs
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bay leaves 2 fresh
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hot chicken broth or water 6 cups
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roughly chopped parsley 2 tablespoons for garnish
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roughly chopped mint or dill 2 tablespoons for garnish
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