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.
Yield: 2 People
- 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
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