I like lamb shanks, so long as they 1) don’t smell and 2) they are not dry. I was inspired to make lamb shank because a couple of months ago I had Baghali Polow from Shayan Market in Torrance and that’s what the polow came with. This was my very first try and I had no idea how to go about it. I consulted a few cookbooks and the Internet and found nothing that inspired me. I searched deep within my own bank of culinary knowledge and consulted with The Sous Chef, who didn’t have any knowledge on how to go about preparing lamb shank either.
Determined to make a go at it, I entered the kitchen and began “Lamb Shank Mission.” I say mission because I wanted to make sure that the meat would not be tough yet flavorful, yet not too flavorful to overpower the delicate polow. I was rather impressed with myself with the results. Ladies and Gentlemen, children of all ages, this experiment came out better than my wildest expectations.
So here is my way of making Lamb Shank, it is a bit labor intensive, but well worth all the steps. 🙂
4 lamb shanks, about 3lb
1 large onion
10 garlic cloves, crushed
3 dried Persian Limes
salt & pepper
Wash and pat dry lamb shanks. Sprinkle with salt and pepper.
Place lamb shanks in a dutch oven and brown for a few minutes on each side to seal in flavor.
I know what you are thinking right now, why did she pick a small dutch oven? I have no idea. I do have a bigger one that I love, but I guess habit took over. The one that you see in these picture is my most trusted and loved item to cook with it. If asked what I would take with me on a deserted island, my answer would be our orange dutch oven. I also realized that you might think that we love the color orange around here. All three of our dutch ovens are orange and as you can see one of our cutting boards is also orange. I swear, it is all a coincidence. I, as a matter of fact, do not like orange. This set of cutting boards came in various colors one of them being the one you see in these pictures. It was decided that because it was a color not well liked, it would be the designated board upon which meat and fish are cut in our house. Now, back to the recipe.
Sprinkle lamb shanks with salt and pepper and then flip them over to brown the opposite side.
In the mean time, crush garlic cloves. Cut onion and carrots. If you have celery on hand, you might want to add that to the mix. It is actually great for flavoring. I didn’t have any. PS. please note the white cutting board used to cut non-meat stuff. I know, we are a bit anal sanitary! Bear with me.
Remove lamb shanks from dutch oven and place aside. Add a bit of oil to the pot and add veggies. Saute for a few minutes until onion turns translucent. You are essentially doing all the necessary steps for a braise.
Give Persian Limes a little crush and add to the veggies. Place lamb shanks on top. Cover with 2 cups of water and season with some salt to give the broth some flavor. Cover the dutch oven.
Preheat oven to 350 degrees and cook for 2 hours. Half way through move the pieces around making sure that the parts exposed don’t dry up.
This is how it should look once it come comes out of the oven two hours later. The level of the liquid should have decreased into a delicious juice flavored by the veggies and the meat should be tender.
Yum! Look at that delicious and juicy lamb shank! When serving with Baghali Polow you might want to pour some of the meat juice over the rice for extra flavor. You won’t be sorry, I promise!