Incredibly tender and full-flavoured, Persian Lamb Shanks, our very own recipe. Lamb shanks are slowly cooked at a low temperature in Cranberry Juice, along with Ras el Hanout adding the Persian twist.
What is Ras el Hanout?
Ras el Hanout is a mix of spices, commonly used in Persian recipes. We picked ours up from Sainsbury’s in the dried herb section. It contains paprika, cumin, chili, cinnamon, and rose petals. However some blends may contain additional herbs/spices.
How to cook succulent Lamb Shanks?
The secret to succulent Lamb Shanks is not only slow cooking at a low temperature but also with plenty of liquid.
Follow along with our step by step guide. Alternatively, scroll down below for the printable recipe card.
Firstly sear the outside of the lamb shanks in oil until slightly browned, this is a very important step for building flavour and texture.
Once browned, remove Lamb Shanks from the pan whilst you create the sauce.
Sautee carrots and onions in the leftover lamb oils until softened. Stir in Gia Garlic Puree, Gia Sundried Tomato Puree, and Ras El Hanout. Finally, add Cranberry Juice and a stock cube bring to the boil, then lower to a simmer.
Add the seared lamb shanks back into the pan, season with salt & pepper & place lid on. If you haven’t got a hob to oven lidded pot, transfer all into an oven-safe dish & cover with foil.
Cook on 140 c fan for 1 & 1/2 hours.
Remove from the oven, baste the lamb shanks using the cooking juices. Add in large chunks of butternut squash.
Finally, replace the lid and cook for a further 30 minutes.
Take the time to enjoy the aromatic scent coming from the kitchen, whilst preparing whatever you are going to serve with?
Finally, the wait is over, there you have it amazing succulent lamb shanks with a fantastic taste tingling sauce!
Look how easily the lamb pulls away from the bone! Pure perfection!
We placed our Persian Lamb Shank & Butternut Squash on top of our Fragrant Saffron Cous Cous (recipe to follow) keeping with the Persian theme. On the other hand see other suggestions to serve with below.
What to serve with Lamb Shanks?
Persian Lamb Shanks
- 2 tbsp olive oil
- 2 Lamb Shanks
- 1 Onion Chopped
- 1 Carrot Chopped
- 1 tbsp Gia Sundried Tomato Puree or 2 tbsp tomato puree
- 1 tbsp Gia Garlic Puree or 4 garlic cloves minced
- 2 Sprigs Thyme
- 1 tbsp Ras el hanout
- 500 ml (2 cups) Cranberry Juice
- 1 Lamb stock cube
- 450 grams (3 cups) Butternut Squash Cut into large cubes
- Salt & Pepper season to your liking
- Preheat Oven to 140°C/ 300F
- In a lidded Cast Iron/Casserole dish, brown the outside of both lamb shanks in 1tbsp Olive Oil over medium heat.
- Remove from the pan and set aside for later.
- Add onions and carrot into the remaining oil fry until softened (5-8 minutes)
- Add Garlic Puree & Sundried Tomato Puree and Ras el Hanuet in with the softened onion and carrot, stir together.Add Cranberry juice and stock cube, bring to the boil.
- Take off heat, return Lamb shanks back to pan, baste lamb with the sauce, add thyme sprigs to sauce and season with salt & pepper before placing the lid on. (If you have not got a hob to oven pan/dish, place lamb and sauce in any ovenproof dish and cover with foil)
- Cook for 1 ½ hours
- Remove from oven, Turn shanks over & re-baste the shanks with sauce.
- Add Butternut squash around the lamb in the sauce, replace the lid and cook for a further 30 minutes
- Once finished serve up with your chosen side and the butternut squash
We sped up the process of making this Persian Lamb Shank Recipe by using
Gia Garlic Puree – pick it up at any UK supermarket, save time fiddling with peeling, chopping and pressing garlic.
We also used Gia Sundried Tomato Puree – available from most supermarkets, adds the richness of sundried tomatoes to any recipe. Blended with oils and herbs, the secret ingredient to any good dinner. We often use in place of regular Tomato puree, to add extra richness. You will only need half the amount of this compared to regular puree! It gives these lamb shanks an extra richness!
All the purees can be stored in the fridge for 1 month after opening. Ready to use on your next recipe. Unquestionably, a store cupboard staple!