Braised Lamb Shanks

After watching the Persian episode of Taste the Nation some weeks ago, I was inspired to buy Naz Deravian's cookbook Bottom of the Pot. This weekend I made several recipes out of it for some Eid feasting on Saturday. They were all delicious, though the star of the show was the lamb shanks. They were actually similar to the roasted goat leg I've made before, in less time and requiring less oven space and a more reasonable sized cooking vessel. So they may usurp goat leg for future holiday feasting.

I was especially excited that these recipes all make use of a variety of herbs that are plentiful in my garden right now. The full menu for the day also included a tomato-cucumber salad, quinoa with fava beans and feta, a beet yogurt dip (which was amazing), and pan friend sumac cauliflower, which I will likely post after I harvest some sumac later this summer. Not only was the lamb tender - falling off the bone when you pulled at it with your fork, with a subtle orange and lime flavor that melted in your mouth, but the broth at the end was spectacular - and collagen-rich and good for you to boot. We drank the broth in small bowls after eating, which my friend reported is traditional back home in Ethiopia, and which I recommend. I made this recipe as is, except I had rose wine instead of white, and no saffron or orange blossom water.

Parlsey, Cilantro, Basil, Mint and Dill

Braised Lamb Shanks, serves 4-6

3 1/2 pounds lamb shanks (3-4 shanks), fat trimmed

1 tsp ground turmeric

salt and black pepper

3 T olive oil

3 T white wine

1 large yellow onion, chopped

3 T tomato paste

1 1/2 tsp Advieh spice blend (recipe below)

Zest and juice of 1 large lime

Zest and juice of 1 large orange

1/4 tsp saffron, steeped in 2 T hot water and 1 1/4 tsp orange blossom water

Fresh green herbs (I used parsley & mint)

Directions:

1. Place the lamb in a large bowl. Season well with the turmeric and salt and pepper. Cover and refrigerate for 24 hours, or at least 2. Bring back to room temp 30 minutes before cooking.

2. In a large pot or dutch oven, heat the oil over med-high heat. When the oil is hot but not smoking, brown the shanks on both sides, about 5 minutes per side. You might have to do this in batches so as to not overcrowd the pot. The shanks will release from the pot once ready, be patient, don't force it. Set the shanks aside on a baking sheet (or back in the bowl, as I did).

3. Add the wine, scraping up any stuck-on bits and pieces, and reduce the heat to medium. Add the onion and sprinkle with salt and cook until softened, about 8 minutes. Add the garlic and cook for about 2 minutes. Stir in the tomato paste and Advieh, and cook until fragrant, about 3 minutes. Take care not to burn the tomato paste. Add both the orange and lime zest and juice, saffron-orange blossom water, 2 1/2 tsp salt and 1/4 tsp pepper. Give a quick stir and place the shanks back in the pot. Pour in 1 c of water, bring up to a gentle boil, cover the pot, reduce the heat to low, and simmer until the shanks are tender, 2-3 hours. (Alternatively you could also transfer the pot to a 350 degree oven and cook for 2-3 hours).

4. Once in awhile check to make sure there is enough juice, if not add a little more water. Remove the shanks and place them on a serving platter. With a spoon, skim any fat off the sauce (or not?!) - taste the sauce and add more salt/pepper or a squeeze of lime if necessary. Pour the sauce over the shanks, garnish with herbs, and serve.

Advieh spice blend

2 tsp ground cinnamon

2 tsp ground dried rose petals (I skipped these)

1 tsp ground cumin

1 tsp ground cardamom

1 tsp ground nutmeg

1/2 tsp ground coriander

Mix together and store in a spice jar. Use in stews, soups, or on meat. It smells delicious.