Serving
(click to enlarge)

Lamb Shank Stew
Persian Style

Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
1-1/2 hrs  
Yes

"Persian Style" with wine? Yes. Persia produced famous wines until the late 19th century when reactionary fundamentalists took over the Islamic world (except Turkey, but they're still trying). Lots of herbs and lemon juice give this dish unique flavors.





4
12
1-1/2
4
pinch
1/2
1/4
2
ar
12
1
3/4
1-1/2
4
------
#
oz
T
cl

t
t
c

oz
T
c
c
T
----
Lamb Shanks (1)
Onions
Oil
Garlic
Saffron (opt)
Salt
Pepper, black
Red Wine
Water
Celery
Oil
Mint Leaves (2)
Parsley Leaves
Lemon Juice
-- Garnish
Parsley leaves

  1. Cut meat from LAMB SHANKS and cut it into bite size cubes. Roast the bones and use to make stock.
  2. Chop ONIONS fine. In a skillet or sauté pan heat 1-1/2 T Oil and fry onions stirring until translucent. Let cool some.
  3. Crush GARLIC and chop fine.
  4. Mix together Lamb Shanks, Fried Onion, Garlic, Saffron (if used), Salt and Pepper. Let marinade an hour and a half on the counter or several hours in the refrigerator.
  5. Put Lamb Mix in a non-reactive pot. Add Wine and enough Water so the meat is just covered. Bring to a boil and simmer covered for about 30 minutes.
  6. Trim CELERY, keeping the leaves separate, and cut the stalks into 1 inch lengths. In a skillet or sauté pan heat 1 T Oil and fry celery stirring until barely tender. Set aside.
  7. Chop together MINT, PARSLEY and reserved Celery Leaves.
  8. Squeeze LEMON JUICE
  9. When lamb shanks have had their 30 minutes and are tender, remove fat (see Note-3).
  10. Bring back to a boil. Cook uncovered until sauce is about the amount and consistency you want.
  11. Stir in Celery and Mint Mix. Simmer for a few minutes.
  12. When ready to serve, stir in Lemon Juice, bring back almost to a boil and check Salt to taste.
  13. Serve hot, garnished with Parsley Leaves, and along with plenty of Basmati rice.
NOTES:
  1. Lamb Shanks:   These are easily available in markets serving Turkish, Armenian, Middle Eastern and other sheep centered communities. The bones can be browned in the oven for use in making soup stock. For details see my Lamb Shanks page.
  2. Mint, Parsley:   The herbs are measured as whole leaves moderately packed.
  3. Fat:   I usually pour the stew through a strainer, catch the liquid and defat it using my gravy separator, but you could also turn the heat low and skim the fat off. A few drops left won't hurt.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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