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

Name: Spring-Lamb Shank Braise in Merlot, Saffron & Rosewater with Fava Bean & Dill Steamed Rice with Lavash Crust (Baqala polow ba mahicheh-ye barreh)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 1 tablespoon honey; 1 teaspoon saffron, ground and dissolved in ¼ cup rosewater; ⅔ cup all-purpose flour; 4 cups Merlot wine; 1 tablespoon fresh lime juice (optional); 2 cups drained yogurt; 8 onions thinly sliced and 1 red pepper shredded, and deep fried golden, drained over paper towel; 2 teaspoons freshly ground pepper; 2 tablespoons orange rind; 6 tablespoons oil; 1 bulb garlic, peeled and sliced; 6 lamb shanks; 4 onions, peeled and diced; Zest of 1 lime; 3 teaspoons salt; 1 cinnamon stick (4 inches); 2 cups water

Baqala polow ba mahicheh-ye barreh

Preparation info

Servings:
6

Difficulty
Medium
Ready in
3 hr 30

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

6 lamb shanks
3 teaspoons salt
2 teaspoons freshly grou

Asia
Iran
Main course
Spring

Method

Lamb Shanks

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