I love the flavors of Persian cuisine.
It is a very complex cuisine, with varied combinations of sweet, sour, savory, hot, floral, and earthy.
The flavor profile of one ingredient can be so different from others that I wonder how they will ever come together in a meal.
But they do, and they do it well.
These Persian-Spiced Lamb Shanks are the perfect example of this. When I looked at the ingredients list, my first thought was “Taste explosion!”
But it illustrates how Persian food is not overpowering. All these unfamiliar combinations of diverse flavors come together to create a very warm, mellow, and subtle union with no one flavor standing out. It is one of the things I love about Persian cuisine.
I paired this with a Rhône Valley red called Vinsobres – a wine I didn’t know, but it worked beautifully with this dish. To read more, visit the Provence WineZine.
As winter looms for those of us in the Northern Hemisphere, consider this dish to add some welcome warmth to your table.
The bonus: the aromas in your home during preparation will be incredible, whetting your appetite for all good things to come.
~ David
Persian-Spiced Lamb Shanks
Recipe by David Tanis, The New York Times
4 meaty lamb shanks, about 4 pounds
salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground black pepper
1 teaspoon turmeric
vegetable oil
1/2 teaspoon saffron threads
Juice of 2 limes, about 4 tablespoons (zest before juicing!)
3 teaspoons rosewater *
1 large onion, roughly chopped
zest of 1 fresh lime
zest of 1 orange, plus 1 tablespoon more for garnish
3 thyme sprigs
2 fresh bay leaves
6 cups hot chicken broth or water
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped mint
* make sure you use rosewater and not rose extract
Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
Place a deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350°F/180°C.
Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
Accompany with saffron basmati rice.
Serves 4.
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Valentina
November 3, 2018 at 10:51 pmthis is such a beautiful collection of ingredients. and i can only imagine how delicious those deep flavors are. love it.
Cocoa & Lavender
November 4, 2018 at 2:29 pmThanks, Valentina – I want to make them again just so the house will smell good again!
Valentina
November 30, 2018 at 4:25 pmDavid, I made this for my dad last night — for his Thursday night dinner w/ us. 🙂 It was AMAZING! Lamb is his favorite and he said it was the best ever. The flavors in the spice "rub" are so warming and delicious and they're spices I love cooking with. The only thing I needed was the rose water and when I happened upon it last week at a little market, I bought it with this recipe in mind. Thank you so much!!!
Cocoa & Lavender
December 1, 2018 at 4:06 pmI’m so glad you liked it, Valentina! It is a wonderful spice combination… rather addictive, wouldn’t you say?
Eha
November 3, 2018 at 11:38 pmThis will probably always be my favourite recipe from you . . . even before trying it ! I was lucky to find out many moons ago that Persian truly is one of the two top cuisines in the world. Elegance and style personified. The 'cake' spices added to the usual savoury collection. Love lamb, love shanks, cannot wait to try, our horrendous lamb prices notwithstanding . . .
Cocoa & Lavender
November 4, 2018 at 2:31 pm“Elegance and style personified.” That is the perfect description, Eha. I didn’t realize your lamb prices were high… oddly, the lamb shanks here were the most affordable meat I have bought in years!
Ngeun
November 4, 2018 at 10:30 amThe dish looks delicious and the photos are gorgeous, as always David. I'm not familiar with Persian cuisine and this recipe looks like a great one to try with its list of ingredients and explosion of flavours. Yum!
Cocoa & Lavender
November 4, 2018 at 2:32 pmYou are so kind Ngeun! I love how there are so many cuisines out there to try. Laotian cuisine is one I would like to try, especially when I read about the dishes your Mum makes for you.
Ron
November 4, 2018 at 1:36 pmWe were just at a lamb farm this day picking up lamb for an upcoming dinner party and while there we ordered a whole lamb. I now know how I wish to honor this lambs shanks. Thanks for showing me the way to Persia.
Cocoa & Lavender
November 4, 2018 at 2:34 pmA while lamb, Ron? I am quite jealous! Once, many years ago, I split the cost of a whole lamb with a friend. We had so much fun finding different recipes for all the different parts. I can’t wait to read what you do with yours.
2pots2cook
November 4, 2018 at 4:59 pmEverything you publish has it's place on my Pinterest boards ! Persian is one of my favourites 🙂 :-)Thank you !
Cocoa & Lavender
November 5, 2018 at 1:06 pmThanks, I love it when my posts get pinned. (it’s rare!)
Nutmeg
November 4, 2018 at 8:37 pmGorgeous photos and some of our favourite flavours!
Cocoa & Lavender
November 5, 2018 at 1:07 pmThanks, Carolyne! It would be fun to make these for you and Andrew sometime!
Fran @ Gday Souffle
November 5, 2018 at 1:26 amI can smell all the spices from here at my computer! I especially love cardamom. Thankfully, Australia has many cuts of lamb at the supermarket- not so many in the USA whenever I look. Some people don't like the 'gamey' taste of lamb, but not me- I'll eat that whole lamb shank, thank you very much!
Cocoa & Lavender
November 5, 2018 at 1:08 pmLamb is one of our favorite meats, too, Fran! And lucky that you have access to some of the world’s best!
Gerlinde de Broekert
November 5, 2018 at 3:20 amI can smell the aroma of the different spices. Lamb shanks are some of my favorite food but I haven’t made them for a long time. It’s time!
Cocoa & Lavender
November 5, 2018 at 1:08 pmI don’t make them often enough, either, Gerlinde!
Susan Manfull
November 5, 2018 at 12:56 pmThis dish sounds exquisite with the bonus of such exotic flavors wafting through the house. The Vinsobres wine choice sounds perfect (or almost any Rhone Valley red!).
Cocoa & Lavender
November 5, 2018 at 1:09 pmThanks, Susan – it was a really good pairing. Hope you can get a bottle in NH!
Inger@Art of Natural Living
November 5, 2018 at 4:39 pmThis sounds unique and wonderful David. You know I have a leg of lamb that is quite small (far too small to roast like normal) and it may just be crying out to be tried in this…
Cocoa & Lavender
November 6, 2018 at 1:54 pmThis would be a great spice rub for that little leg of lamb you have, Inger!
Kendra
November 6, 2018 at 5:18 pmPersian food is soo delicious! I love the various spices they use for yummy flavor! This recipe looks amazing, I love lamb!
Cocoa & Lavender
November 8, 2018 at 1:18 pmThanks, Kendra! After looking at your blog, I see one other love we have in common travel – it is the best way I can think to spend my time and money, whether traveling locally or abroad. I am glad you dropped in for a visit and that you like the recipe!
Karen (Back Road Journal)
November 7, 2018 at 7:44 pmOne of my husband's favorite meals is lamb shanks and I've made them lots of different ways. I'll have to order rose water online as I've looked for it here…then I can try your flavorful version.
Cocoa & Lavender
November 8, 2018 at 1:19 pmIt’s one of our favorites, too, but one we make for special occasions! If you end up with the Nielsen Massey rosewater, beware it is an extract and not water. Use much less than the recipe calls for!
Jean | DelightfulRepast.com
November 8, 2018 at 3:45 pmDavid, what a beautiful plate of food! "All these unfamiliar combinations of diverse flavors come together to create a very warm, mellow, and subtle union with no one flavor standing out." That sounds like recipe perfection to me!
Cocoa & Lavender
November 9, 2018 at 4:23 pmI think you will really like it, Jean!
Frank
November 9, 2018 at 12:13 pmBoy, this does sound good!
I've been meaning for some time now to learn more about Persian cuisine. Partially inspired by some Bon Appetit videos on YouTube, partially by that recent TV series Salt, Fat, Acid, Heat, partially by a friend of Persian ancestry, partially just curiosity about a kind an intriguing kind of cooking that seems familiar in some ways and unfamiliar in others.
The thing is, I haven't really experienced good Persian cooking. The few restaurants I've tried have always disappointed, but I suspect it's been the restaurants rather than the cuisine itself. A trip to Iran is not in the cards so I guess the solution is trying my hand at it at home… And this might be a good way to start. Thank!
Cocoa & Lavender
November 9, 2018 at 4:27 pmWe just started watching Salt, Fat, Acid, Heat, Frank, and we love it. And we are sad it is only four episodes.
Persian cuisine, like Indian cuisine, is very complex and uses many herbs and spices in such different ways from others. The use of dill, for example, is extraordinary. And it is almost the opposite of Italian cuisine, so beautiful in its few and simple ingredients. I hope you get to play around with these flavors soon!
Kelly | Foodtasia
November 9, 2018 at 3:55 pmThat definitely is a taste explosion! I've always loved Persian food for their subtle combination of so many flavors that work so perfectly together, yet don't overwhelm. I also love how they mix savory and sweet in the same dish. Living in Dubai, we could get amazing Persian food as they have a very big population there. I definitely have to make these lamb shanks. My family would love them!
Cocoa & Lavender
November 9, 2018 at 4:29 pmHow wonderful to have lived where there was such a vibrant Persian community! Every time I meet a Persian student here at the University, I try to get their family recipes to try! Thanks for your kind comment, Kelly, and for stopping by!
Valentina
November 12, 2018 at 1:07 amMy dad loves lamb. He's here every Thrus for dinner. Last week I made a leg of lamb, and I think I'll try this one this week. I have almost all of the ingredients already in my pantry. Just need the rosewater. (And of course the fresh things!) 🙂
Cocoa & Lavender
November 12, 2018 at 4:21 pmValentina – as I have warned others, I will warn you! If you buy the Nielsen-Massey Rosewater, be aware that it is an extract and MUCH LESS is better! 🙂 It is a wonderful product, just not what you but in Middle Eastern groceries!
Valentina
November 30, 2018 at 4:28 pmFunny, I see now I commented twice on this recipe — clearly I was into it. I bought the "Indo-European" brand of Rose Water. 🙂
Cocoa & Lavender
December 1, 2018 at 4:07 pmYou choose well with the rosewater. That is a great brand!
The-FoodTrotter
November 13, 2018 at 10:01 amI never dared to use rosewater with lamb but it sounds delicious… I really need to try 🙂
Cocoa & Lavender
November 13, 2018 at 3:14 pmIt goes really well with the lamb, Romain!
Marcelle
November 15, 2018 at 4:47 pmDavid, lamb is meat I have never really prepared at home. You've got me daring to venture out though, this dish sounds amazing. However, I actually have rose water in my pantry! We visited an Middle Eastern market during the summer and I picked up a bottle.I love to add a splash of it to iced tea. 🙂 Will be on the look out for cuts of lamb next shopping trip!
Cocoa & Lavender
November 16, 2018 at 1:53 pmMarcelle – I (we) just love lamb – in any form. I generally don't do a bone-in leg, but make boneless leg, blade chops, kebabs, patties, and love rack of lamb. And, of course, the shanks. You should definitely try it! For a special dinner for you and Evan, I recommend a rack of lamb. So elegant and ridiculously easy to prepare!
Emma @ Bake Then Eat
November 16, 2018 at 11:45 pmI must admit to having a weakness for Persian flavours.
Cocoa & Lavender
November 17, 2018 at 5:10 pmI don't think we are alone in this, Emma!
Christina | Christina's Cucina
November 23, 2018 at 3:33 pmSimilar to the way Indian spices and flavors meld seamlessly! What a beautiful presentation, too, David!
Cocoa & Lavender
November 24, 2018 at 12:32 amIt does remind me a lot of Indian food, Christina – but more subtle!
Inger@Art of Natural Living
December 4, 2018 at 11:08 pmFInally got to making this with my small leg of lamb. Delicious, David–even the cat loved it 🙂
Cocoa & Lavender
December 5, 2018 at 2:04 pmWell, Inger, I always trust a cat. They have the best taste in food and humans!