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Persian Lamb Shank on black plate with a bed of cous cous with butternut squash on the side
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5 from 44 votes

Oven Braised Lamb Shanks - Persian Spiced

Prepare to be transported to Middle Eastern cuisine's aromatic and flavorful world with our Persian Lamb Shanks Oven Braised recipe!
This dish is a delightful fusion of tender lamb shanks slowly braised in cranberry juice, stock, and an assortment of hearty vegetables.The star of this recipe is Ras el Hanout, a Persian spice that adds an exotic twist to this classic.
The slow-cooking process ensures the lamb is fall-off-the-bone tender, while the blend of onion, carrot, and butternut squash provides a robust and savory taste.Paired with the tangy cranberry juice and fragrant herbs, it's a taste sensation that will have you returning for more with bread to dip in the pan.
Whether you're planning a romantic Valentine's Day dinner, a special anniversary meal, or want to surprise your partner with a delicious home-cooked meal, this recipe is perfect.
Prep Time15 minutes
Active Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: British, Persian
Keyword: best lamb shank recipe, Braised Lamb, braised lamb shanks, easy lamb shank recipe, fall of the bone lamb shank, how to cook lamb shanks in oven, lamb shank recipes, Lamb Shanks, lamb shanks in the oven, lamb with cranberry, Middle Eastern, oven braised lamb shanks, oven cooked lamb shanks, Persian Lamb, Persian Lamb shanks, slow cooked lamb shank, two lamb shanks
Yield: 2 People
Calories: 732kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 2 tablespoon Olive Oil
  • 2 Lamb Shanks
  • 1 Onion Finely diced
  • 1 Carrot Finely diced
  • 1 tablespoon Sundried Tomato Puree or 2 tablespoon tomato puree
  • 1 tablespoon Garlic Puree or 4 garlic cloves minced
  • 1 tablespoon Ras el Hanout Persian spice
  • 500 ml Cranberry Juice
  • 1 Lamb stock cube
  • 2 Sprigs Fresh Thyme or Rosemary
  • 450 grams Butternut Squash Cut into cubes
  • Salt and Pepper season to your liking
Metric - US Customary

Instructions

  • Preheat Oven to 150°C fan / 170°C conventional oven / 325°F or Gas Mark 3
    Season 2 Lamb Shanks with Salt and Pepper. Pour 2 tbsp Olive Oil in a lidded cast iron or casserole dish. Heat over medium heat to sear and brown the outside of the lamb.
    Remove from the pan and set aside whilst you create the sauce.
    Lamb shanks being Browned off in a cast iron dish
  • Dice 1 Onion and 1 Carrot Add to the remaining oil and lamb juices. Fry over medium heat until softened (5-8 minutes)
    Chopped onion and carrots being placed into a cast iron dish to cook
  • Add 1 tbsp Garlic Puree, 1 tbsp Sundried Tomato Puree and 1 tbsp Ras el Hanout in with the softened onion and carrot and stir together.
    Ras el Hanout in a spoon
  • Add 500 ml Cranberry Juice and 1 Lamb stock cube and bring to a boil.
    Cranberry juice being poured into a cast iron dish with chopped onion and carrot
  • Take off the heat, return the lamb shanks back to the pan, baste the lamb shanks with the sauce, add 2 Sprigs Fresh Thyme to the sauce and season with Salt and Pepper
    Springs of Thyme being placed in a cast iron dish
  • Place the lid on the oven dish.(If you have not got a hob to oven pan/dish, place lamb and sauce in an ovenproof dish and cover with foil).
    (If you have not got a hob to oven pan/dish, place lamb and sauce in an ovenproof dish and cover with foil)
    Placing the lid on top of the cast iron pan with two lamb shanks inside
  • Cook for 1hr at 150°C fan / 170°C conventional oven / 325°F or Gas Mark 3.
    Lidded cast iron pan going in the oven
  • Remove from the oven, turn lamb shanks over & re-baste the braised shanks with sauce.
    Pouring the juices over the lamb before going back in the oven
  • Add 450 grams Butternut Squash cubed around the lamb in the sauce, replace the lid and cook for a further 1hr 30 minutes.
    Butternut squash being added to the lamb shanks in a cast iron dish
  • Cook until the lamb easily falls off the bone with a fork and the butternut squash has softened. You can cook for longer if needed.
    Two Persian lamb shanks served in cast iron pan with butternut squash in a cast iron pan
  • Serve with your chosen side with some butternut squash and drizzle the rich sauce on top.
    Persian Lamb Shank on black plate with a bed of cous cous with butternut squash on the side

Video

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