According to legend, these Iranian lamb shanks was created by a resourceful cook to feed a sultan who was lost in the forest. Needless to say, the sultan liked it and we know you will too! Serve with a side of Bukhari rice.
For the lamb shanks
SERVES 6 // COOKING TIME 3 hours and 30 min
INGREDIENTS
4 large lamb shanks (2–3 kg)
Salt and pepper
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
1 tsp ground black pepper
1 tsp turmeric
2 tbsp vegetable oil
1 onion, peeled and chopped
2 limes, zested and juiced
1 orange, zested
4–6 thyme sprigs
2 bay leaves
1½ L beef or vegetable stock
1 tbsp rose water
METHOD
1. Preheat oven to 180°C.
2. Trim any excess fat from the lamb shanks. Season generously.
3. Combine all spices. Sprinkle over the lamb shanks and rub into the meat.
4. Place the shanks in the fridge to marinate for at least 1 hour, or wrap and refrigerate overnight, then bring to room temperature.
5. In a large pot, fry the shanks until brown all over, about 5 minutes. Remove from the pot.
6. In the same pot, fry the onion until golden brown. Season, then add lime zest, orange zest, thyme and bay leaves. Fry again for 3 minutes.
7. Add lamb shanks, stock, lime juice and rose water. Bring to the boil, then remove from the heat.
8. Cover the pot and place it in the oven. Cook for 1½–2 hours, until the meat falls off the bone.
9. Strain the cooking juices and skim off fat. Reheat strained juices and pour over lamb shanks. Serve with Bukhari rice.
For the Bukhari rice
SERVES 6 // COOKING TIME 40 min
INGREDIENTS
2 cups basmati rice
2 tbsp olive oil
1 onion, peeled and chopped
Salt and pepper
2 bay leaves
1 cinnamon stick
2 tsp cumin
1½ tsp cardamom
½ tsp cloves
½ tsp nutmeg
3¼ cups vegetable stock
1 cup cooked chickpeas (±⅓ cup dried)
½ cup chopped dried apricots, to serve
¼ cup toasted pine nuts, to serve
METHOD
1. Rinse the rice 3 times. Cover with warm water and soak for at least 10 minutes. Drain again.
2. In a pot, fry the onion with a pinch of salt until it starts to brown, about 5 minutes.
3. Add the bay leaves, cinnamon stick, cumin, cardamom, cloves, nutmeg and ½ tsp black pepper. Fry the spices for 30 seconds, until fragrant.
4. Add drained rice and stir to incorporate all the spices.
5. Add the vegetable stock and bring to the boil with the lid ajar. Leave to cook, without stirring, for 25 minutes.
6. Add the chickpeas and fluff the rice with a spatula. Remove from the heat, cover and leave for 5 minutes. Serve with sprinkled with apricots and pine nuts.
