Lamb Shank & Aromatic Herbs with Red Beans & Dried Lime Braise on Steamed Rice Crust

Khoresh-e qormeh sabzi ba chelow

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Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      4 hr

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • ½ cup oil or butter
  • 4 lamb shanks (about 2 pounds)

Method

  1. In an ovenproof sauté pan, heat 3 tablespoons oil and brown the shanks on all sides and remove from the pan. Add the onions and fry until golden brown. Add beans, whole dried Persian limes, lamb shanks and 4