Persian Braised Lamb

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Persian braised lamb recipe is a flavorful and aromatic dish that combines tender lamb with a blend of spices and herbs. Slow-cooked to perfection, the lamb becomes incredibly tender and juicy, infused with the rich flavors of saffron, turmeric, and cinnamon. The dish is traditionally served with fragrant basmati rice or warm flatbread, making it a perfect choice for a cozy family dinner or special occasion.

Keywords: Persian, braised lamb, flavorful, aromatic, saffron, turmeric, cinnamon, tender, juicy, traditional.

Persian braised lamb recipe details

Persian braised lamb recipe, recipe Rating: 4.6
Number of votes:106

Delicious, tender lamb packed with incredible flavor. This is a very easy–though not quick–recipe for braised lamb in your Dutch oven.
Ready in: 2 hours 30 mins

Ingredients

Serves: 4

• 2 (12 ounce) lamb shanks
• 2 tablespoons olive oil
• 6 shallots, quartered
• 2 garlic cloves, chopped
• 2 sprigs rosemary
• 1 bay leaf
• 1 pound peeled, chopped tomatoes (or a 14-ounce can of diced tomatoes)
• 10 1/2 ounces dried green lentils
• 28 ounces vegetable stock
• 2 tablespoons pomegranate molasses
• 1 tablespoon honey
• 8 dried figs, quartered
• 2 zucchini, thickly sliced

Preparation method

Prep: 30 mins | Cook: 2 hours

1. Preheat oven to 425 degrees F.
2. Set lamb in a roasting pan. Bake for about 25 minutes to brown, then drain on paper towels. Turn heat down to 325 degrees F.
3. Pour oil into a large Dutch oven and set over medium heat. Cook shallots in hot oil for 5 minutes, then add garlic, rosemary, bay leaf, and tomatoes. Cook for 1 minute, then add lentils and lamb shanks.
4. Drizzle with stock, molasses, and honey. When liquids come to a boil, place a lid on the Dutch oven and transfer to the oven. Bake for 45 minutes.
5. Remove lamb from the Dutch oven. Add figs and zucchini; stir well. Replace the lamb, cover again, and bake for 45 more minutes.
6. Again, remove lamb from the Dutch oven. Shred the meat off the bones. Stir the meat back into the oven, stir well, and season with salt and pepper to taste. Serve.