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Najmieh Batmanglij
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
By
Najmieh Batmanglij
Published
2015
About
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Recipes
Contents
Ingredients
½
cup
oil
or
butter
4
lamb shanks
(about
2
pounds
)
Asia
Iran
Main course
Gluten-free
Method
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