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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
piece RawSpiceBar's Advieh Khoresh Spices
pieces lamb shanks
pieces eggs, beaten
pieces garlic cloves, crushed
pieces large onions, chopped
tablespoons canola oil
cup orange juice
- Preheat oven to 325 degrees Fahrenheit.
- 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.
- Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
- Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
- Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
- Return lamb shanks to Dutch oven, add 1 cup water and cover.
- 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.
- Serve alongside saffron rice and mast-o-khiar and enjoy!
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