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Persian-Spiced Lamb Shanks

David Tanis
  • 150 minutes
  • Serves 4 to 6

INGREDIENTS

4

Meaty lamb shanks

2

Bay leaves, fresh

1/2 tsp

Lime, ground dried

2

Limes, about 4 tablespoons, Juice of

2 tbsp

Mint or dill

1

Onion, large

1

Orange, Zest of

2 tbsp

Parsley

3

Thyme, sprigs

1 tsp

Black pepper, ground

1 tsp

Cardamom, ground

2 tsp

Cinnamon, ground

1 tsp

Nutmeg, grated

1/4 tsp

Saffron

1

Salt

1 tsp

Turmeric

1

Vegetable oil

6 cups

Chicken broth or water, hot

3 tsp

Rosewater

1 teaspoon ground dried rosebuds, optional