Persian Lamb Shank on black plate with a bed of cous cous with butternut squash on the side
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5 from 4 votes

Persian Lamb Shanks

Amazing succulent Persian Lamb Shanks with a fantastic taste tingling sauce!
Lamb Shanks, slowly cooked at a low temperature in Cranberry Juice and Ras el Hanout bringing a delicious Persian dish to your table.



Prep Time15 mins
Active Time2 hrs 30 mins
Course: Dinner
Cuisine: British, Persian
Keyword: Braised, Lamb Shanks, Middle Eastern, Persian Lamb shanks, Slow Cooked
Yield: 2 People
Calories: 732kcal

Equipment

Materials

  • 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

Instructions

  • 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
  • ENJOY!

Nutrition

Calories: 732kcal | Carbohydrates: 82g | Protein: 49g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 669mg | Potassium: 1875mg | Fiber: 13g | Sugar: 45g | Vitamin A: 29980IU | Vitamin C: 118mg | Calcium: 232mg | Iron: 8mg