Advertisement
Lamb Shank Braise in Saffron + Rose Water
Mahicheh-ye Barreh
- Servings:
6
- Difficulty
Complex
- Ready in
4 hr
Published 2020
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
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
Beautiful flavours in this slow-cooked dish. I used goat shanks as suggested in the recipe and there was nothing left on the plate but bone. Great recipe.
😃