Persian Style Lamb Shanks

 

INGREDIENTS

  • 4 lamb shanks

  • 25g garlic sliced

  • 220g sliced onions

  • 150g sliced fennel

  • 1tsp Baharat mix spice

  • 1 tin chickpeas

  • 1 tin chopped tomatoes

  • 60g kalamata olives

  • 2 cinnamon sticks

  • 10g turmeric paste

  • 1 pinch saffron

  • 3 cups water

  • 1 ½ cups burghal

  • ½ bunch mint

  • ½ bunch coriander

  • ¼ cup raisins

  • 20g honey

  • Salt and pepper

 METHOD

  1. Preheat oven to 160°C

  2. Season the lamb shanks with salt, pepper, and Baharat spice. In a large frying pan on high heat, drizzle olive oil and sear shanks for approx. 2 min on each side until golden, remove from pan and place on a deep baking tray.

  3. To make the sauce, finely slice the garlic, onion and the fennel into pieces 1cm thick. In the same frying pan, drizzle olive oil and sauté the onion garlic and fennel for approx. 5-7min until caramelize and golden. Add the tinned tomatoes, water, cinnamon, olives, turmeric paste, honey, and the saffron. Bring to the boil and turn down to medium heat, season with salt and pepper. Meanwhile chop the coriander stalks and add to the sauce, add the chickpeas, including the water and let cook for 10min.

  4. Place the sauce on top of the lamb and cover with a lid or foil and place in the preheated oven and cook for 2 ½hrs.

  5. Meanwhile, hydrate the burghal by placing in a bowl using a ratio of 1.5:1 - 1 ½ times of boiling water to the burghul quantity. Cover with cling film and let sit for 15 min, remove film and brush using a fork until well separated.

  6. Pick the mint and the coriander leaves and mix together through the burghal, drizzle with olive oil, season with salt and pepper and add the raisins, squeeze the juice of ½ lemon and mix well.

  7. Once lamb shanks are cooked, remove from oven. Remove the excess fat using a kitchen spoon and serve with burghal salad.

Styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.