Persian Lamb Shank (Mahiche)
- 1.5 kg Lamb Shank (About 4)
- 3 Large Onions Chopped
- 1 Whole Garlic Bulb
- 1 Cinnamon Stick
- 1 tbsp Pomegranate Molases
- Pinch of Saffron
- 2 tsp Salt
- 1.5 tsp Black Pepper
- 50 g Unsalted Butter
- 2 tsp Tomato Paste
- 1/3 cup Olive Oil
- 1 l Water
- 1
Rinse the lamb shanks under cold water and pat dry.
- 2
Heat olive oil in a large pot over medium heat.
- 3
You can skip this part or sear the lamb shanks on all sides until browned. Remove and set aside.
- 4
In the same pot, add sliced onions with turmeric and black pepper and cook until softened and golden.
- 5
Return the lamb shanks to the pot with the onions.
- 6
Add 1 litter of water, 2 teaspoons off tomato paste, whole head of garlic, and the butter.
- 7
Skim off any foam that forms on the surface of the liquid as it starts to boil.
- 8
Once it comes to a boil, reduce heat to low and simmer for about 3 hours or until the meat is tender.
- 9
In a small bowl, dissolve saffron threads in a tablespoon of warm water and set aside.
- 10
In the last hour of cooking, add the saffron mixture, cinnamon stick, pomegranate molasses and salt.
- 11
Cook for another hour, allowing the flavors to meld together.
- 12
Remove the lamb shanks from the pot and serve with the aromatic cooking liquid.
- 2