When I’m craving some low carb comfort food, my Persian Lamb Shanks are certainly on the menu
INGREDIENTS
Lamb shanks – 4
Garlic cloves – a handful (comes from the heart 🙂 )
Oil – a few drizzles (I use Avocado, feel free to use any of your choice)
Coriander leaves – a few
Butter (or ghee) – a few spoons (one for each shank)
Marination
• Red Onion – 1 (you could use any onion at your disposal, I personally prefer the sweet taste of red onions 🙂 )
• Greek yoghurt – 200 ml (~1 cup)
• Paprika – 2 tablespoons
• Coriander Powder – 1 tablespoon
• Cumin Powder – 1 tablespoon
• Cinnamon Powder – 1 teaspoon
• Salt – to taste (adjust as needed)
• Freshly ground pepper – a dash
• Italian mixed herbs – 1 tablespoon (you could use any herbs of your choice, Rosemary and Thyme particularly impart a rich, dense, flavour)
• Saffron (optional) – a few strands soaked in warm water
• Lemon juice – 1 tablespoon
INSTRUCTIONS
• Roughly chop the onion
• Mix all the ingredients for the marinade, to form a thick paste
• Make random slits all over the shanks – this helps the marinade penetrate the meat for a more intense flavour
• Take the shanks in a mixing bowl and pour over the marinade. Massage it in, through the gashes, ensuring every shank is well coated, and pop in the onions.
• Cover with cling wrap, and marinate for a minimum of 1 hour (overnight if possible)
• Pre-heat an oven at 180° C (350° F)
• Grease a lined baking / roasting tray and toss in the garlic cloves.
• Arrange the shanks in the tray, pour over any excess marinade, along with the onions, and a few coriander leaves
• Cover with aluminium foil, and bake them at 180° C (350° F), for 4 hours (or until tender, the time duration might vary)
• After they’re done, take them out of the oven, and spoon over some butter or ghee, onto every shank.
• Pop them back in the oven, uncovered for another 15 minutes or until caramelised.
• Your Persian lamb shanks are ready