Persian Spiced Lamb Shanks

Easter is always special.  Flowers bloom, splotches of yellow forsythia and spring daffodils, dotting the landscape. Weather is on the warmer side and the kitchen smells heavenly. The latter is supported by family comments. 

I fiddle with a NYT recipe. Lamb shanks are coated with coriander, cinnamon, nutmeg, turmeric and pepper. After an overnight stint in the fridge, they are browned before sitting in a long braise in the oven. The braising liquid starts with sauteed onions, saffron water, thyme sprigs, bay leaves, dried lime powder, orange peels and chicken stock. Tightly covered in foil, the shanks braise for almost two hours, till the meat falls off the bone. The strained broth thickened with arrowroot, makes a great sauce. Garnished with dill, parsley, lemon and orange zest, the shanks are awarded star status!

PERSIAN SPICED LAMB SHANKS

Adapted from David Tanis

Serves 4

DF, EF

4 Lamb Shanks

1 teaspoon Kosher Salt

1 teaspoon Coriander powder

1 teaspoon ground Nutmeg

1 teaspoon ground Black Pepper

1/2 teaspoon Turmeric

2 tablespoons Olive Oil

1/2 teaspoon Saffron, crumbled

1 Lime

1 Orange

1 large Onion

1/2 teaspoon dried Lime Powder

6-8 Thyme sprigs

2 Bay leaves

5 cups Chicken Stock

2 teaspoons Arrowroot

Chopped Parsley

Chopped Dill fronds

Lemon Zest

Orange Zest

Place shanks on a baking tray. 

Coat shanks with salt. 

Mix coriander, nutmeg, black pepper an turmeric in a bowl. 

Coat shanks with spices.

Cover shanks and refrigerate overnight. Bring to room temperature before cooking. 

Heat oil in  saucepan. 

Brown shanks all over. Place them in a casserole dish large enough to fit the shanks. Keep oil in saucepan make the braising liquid.

Put saffron in a small bowl. 

Cover with 1/2 cup hot water. 

Peel orange. Use skins in the braise. 

Chop onion into small dice.

Add to oil in which lamb was browned. Saute till translucent.

Heat oven to 375F/190C.

Add juice of one lime, orange peels. thyme sprigs, bay leaves and chicken stock to the pan. 

Stir saffron water in as  well.

Bring to a boil. 

Pour the sauce over the shanks. 

Cover tightly with foil and bake for 1 1/2 to 2 hours, till the meat is falling off the bones. 

Take shanks out of the liquid and place on a serving platter. Tent shanks to keep them warm. 

Strain liquid into a saucepan. 

Let sauce come to a simmer. 

Whisk arrowroot with a little water. Add to simmering sauce and cook for 4-5 minutes. 

Pour some sauce around the shanks. Put the rest into a gravy boat or bowl.

Garnish shanks with chopped parsley, dill, lemon and orange zest and serve.

The shank meat is fork tender. Accompanied with hot honey butternut squash, shishito peppers and fingerlings, the meal pleases immensely. Easter blessings abound as we gather together joyously to celebrate. 

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