Spring-Lamb Shank Braise in Merlot, Saffron & Rosewater with Fava Bean & Dill Steamed Rice with Lavash Crust

Baqala polow ba mahicheh-ye barreh

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Preparation info

  • Servings:

    6

    • Difficulty

      Medium

    • Ready in

      3 hr 30

Appears in

From Persia to Napa: Wine at the Persian Table

From Persia to Napa

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 6 lamb shanks
  • 3 teaspoons salt
  • 2 teaspoons freshly grou

Method

Lamb Shanks

  1. Preheat oven to 325°F.
  2. Wash the shanks and pat dry. Dust with salt and pepper, and dredge in the flour. Set aside.
  3. Heat 3 tablespoons