Lamb Shank Braise in Saffron + Rose Water

Name: Lamb Shank Braise in Saffron + Rose Water (Mahicheh-ye Barreh)
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 6 tablespoons oil; 1 cinnamon stick (4 inches); 2 teaspoons Bandari seven-spice advieh or curry powder; 1 cup Merlot wine (optional); 1 bulb garlic, peeled and sliced; 1 teaspoon saffron threads, ground and dissolved in ½ cup rosewater; 6 lamb or goat shanks (you can ask butcher to cut off some of the bone so they fit in the pan); Zest of 1 lime; 4 medium onions, peeled and diced; 1 tablespoon honey; 2 teaspoons fine sea salt; 2 teaspoons freshly ground pepper; 3 tablespoons fresh lime juice; 2 tablespoons orange rind; 1 tablespoon all-purpose flour; 1 teaspoon turmeric; 1 cup crispy fried onions; ¼ cup/30 g Dalar

Mahicheh-ye Barreh

Preparation info

Servings:
6

Difficulty
Complex
Ready in
4 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This easy to make, delicious lamb shank braise can be cooked in the oven or on the stove top. I had it in Bushehr made with goat. This dish is popular throughout Iran but I particularly like it with the Bandari spices of the south. I recommend serving it with a Pistachio and Dill Rice, as they do in Kerman.

Ingredients

Asia
Iran
Bushehr
Main course

Ingredients

Method