Persian-Spiced Lamb Shanks Recipe : Easy Braised Lamb Shanks

Braised lamb shanks /muscle slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast.

Bagali pilaf with lamb shanks is one of the traditional and old Iranian dishes, which has a special place among Iranians. This delicious dish, like dishes such as Chelo Gosh , Kebab Kobideh , etc., is one of the Iranian court dishes that are used for special parties.

With the amount of ingredients included in this recipe, you can prepare bean rice with lamb shanks for 4 people. If you want to prepare a smaller or larger amount of pilaf with lamb shanks, just multiply or divide the amount of ingredients

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ingredients

an onion	2 pcs
Rice	4 cups
Bean	1 cup
muscle / lamb shank	500 grams
dried dill	1 cup
Butter	50 grams
cardamom	1 teaspoon of tea
olive oil	enough
Cinnamon	1 teaspoon of tea
Brewed saffron	3 tablespoon of soup
rose powder	1 tablespoon of soup
Salt, black pepper and turmeric	enough

How to prepare pilaf beans with muscle / lamb shank

First, we peel the beans and drain them, then we cut them in half and put them aside. Then we pour water in a pot, add a little salt to it, and put it on high heat until the water boils.

And the rice, which depends on its model and your skill, either you have already soaked it or because you have no experience, we wash it right away and pour the water out and put it in the boiling water. When it boils, we add the water and it boils

We wait for the water to boil again and add the beans to it, and when we have tested the rice and the beans are cooked, we drain the rice and beans together. Then, for the bottom of the pot, we peel the potatoes and cut them into rings

and we pour oil on the bottom of the pot and put the potatoes on the oil and then pour 1 tablespoon of brewed saffron on the potatoes and pour a little rice on the potatoes with a spatula and a little dry dill on the rice to spray

And we pour 1 teaspoon of cardamom, the tip of a teaspoon of cinnamon, rosemary powder, and 1 tablespoon of saffron on the rice, and again we pour the next layer of rice and beans in the same way as before, and cardamom, cinnamon, rosemary powder, and saffron in the same way. The amount we poured in the previous layer

In the next layer, we also pour and thinly slice the butter and put it on the rice until the rice is cooked and gradually the rice becomes flavorful and greasy, and then we pour half a glass of water around the pot and put the lid on the pot. And we moderate the heat until it steams

And then we reduce the heat and turn off the flame after 15 minutes because the rice is completely cooked. Then, to cook the lamb shanks , we first peel and drain the onions and chop them on a cutting board and pour a little oil in a pan

And we put the lamb shanks together with the onion in the pan and add 1 tablespoon of turmeric and black pepper, which completely captures the smell of the meat. Let's do it so it doesn't sink

And the onion will become soft and light and the color of the meat of the lamb shanks will change and it will be slightly fried. After the lamb shanks are slightly fried, we pour boiling water on them and put them on the heat until they are cooked well for 3-4 hours.

and its water is thick and at the end we add a little salt to it. We turn the beans and pilaf in a pot and put them in a dish, and put the lamb shanks in a bowl and decorate it with a little barberry. Enjoy your meal