Braised Lamb Shanks With Rosewater & Advieh

By • May 29, 2015 0 Comments

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Author Notes: A balanced blend of Persian spices & rosewater are slow simmered with lamb shanks, for a succulent flavor you're unlikely to find among other cuts of lamb. Subtle hints of orange zest, lime, dried rose buds and rosewater give this dish subtle complexity- a trademark of Persian cooking. Perfect served alongside long-grain basmati rice tinged with saffron, this dish makes a frequent appearance during Nowruz, Persian New Year, celebrating spring fertility and renewal.RawSpiceBar


Serves 8

  • 1 piece RawSpiceBar's Advieh Khoresh Spices
  • 6 pieces lamb shanks
  • 4 pieces eggs, beaten
  • 8 pieces garlic cloves, crushed
  • 2 pieces large onions, chopped
  • 3 tablespoons honey
  • 6 tablespoons canola oil
  • 1.5 cups rosewater
  • 1/4 cup orange juice
  • 4 teaspoons salt
  • 1 teaspoon pepper
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
  3. Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
  4. Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
  5. Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
  6. Return lamb shanks to Dutch oven, add 1 cup water and cover.
  7. Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
  8. Serve alongside saffron rice and mast-o-khiar and enjoy!

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