Persian Lamb Shanks
Ingredients:
4 lamb shanks
2 tbsp olive oil
1 large onion, sliced
4 garlic cloves, minced
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground cloves
2 cups beef broth
1 cup pomegranate juice
1/4 cup honey
Salt and pepper to taste
Fresh herbs (parsley, cilantro, mint) for garnish
Instructions:
Preheat the oven to 350°F (175°C).
Heat olive oil in a large ovenproof pot. Brown the lamb shanks on all sides and set aside.
In the same pot, sauté the onion and garlic until softened.
Add turmeric, cumin, cinnamon, coriander, cardamom, and cloves. Cook for 1-2 minutes until fragrant.
Stir in beef broth, pomegranate juice, and honey. Season with salt and pepper.
Return lamb shanks to the pot, cover, and transfer to the oven.
Braise for 2-3 hours until the lamb is tender.
Garnish with fresh herbs and serve.
