I Made This Traditional Persian Lamb Shanks - Fit For A Shah

Kravings.Blog's picture

Dec. 06, 2020

I love cooking Lamb shanks and this time I decided to cook this in a traditional Persian style. Persian or Iranian food, similar to other Middle Eastern flavours is subtle yet distinct. The shanks are marinated in spices and Garlic and drizzled with some Rose water and Saffron steeped water. It's then slow-cooked in the oven and served with fragrant rice with nuts and pomegranate seeds.


Saffron 1 Pinch
Hot water 1/4 Cup (4 tbs)
Lamb shank 2 (about 3.3.5 Lbs or 1432 gms)
Salt 1 Teaspoon
Pepper 1 Teaspoon
Cumin powder 1 Teaspoon
Turmeric powder 1/2 Teaspoon
Lemon rind 1 Teaspoon
Crushed garlic 1/4 Cup (4 tbs)
Rose petals 1 Teaspoon , crush
Lemon 1 , juiced
Olive oil 2 Tablespoon
Bay leaves 2
Rose water 1/2 Teaspoon
Meat stock/Veggie stock 1/2 Cup (8 tbs)



1. Steep the saffron in hot water.

2. Score the lamb shanks.

3. Marinate the lamb shanks preferably overnight with salt, pepper, cumin, cinnamon and turmeric powder, lemon rind, garlic, crushed rose petals & olive oil.

4. Rub the marinade into the meat and push some of the garlic into the slits. Marinate overnight

5. Preheat your oven to 350 degrees.


6. Transfer the shanks to a roasting pan and add the onion to the container were the lamb sat in the marinade so the onion absorbs the leftover marinade.

7. Add the onion to the roasting pan as well together with some bay leaves.

8. Add the rose water and steeped saffron water over the shanks and add the stock to the bottom of the pan.

9. Roast in a 350-degree oven for 2.5 – 3 hrs.

10. Start cooking covered and then open and continue to cook.


11. Once cooked serve with rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 8