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Persian Saffron Lamb Shank with Pomegranate Glaze

Persian Saffron Lamb Shank with Pomegranate Glaze
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A rich and flavorful Persian dish featuring tender lamb shanks cooked with saffron and topped with a tangy pomegranate glaze.

Ingredients

Scale
  • 2 lamb shanks (about 1.5 lbs each)
  • 1 tsp saffron threads, soaked in 2 tbsp warm water
  • 1 cup pomegranate juice
  • 2 tbsp honey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup chicken stock
  • Fresh pomegranate seeds for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Brown the lamb shanks on all sides, then remove and set aside.
  2. In the same pot, sauté onions and garlic until softened. Add cumin, turmeric, salt, and black pepper. Stir for 1 minute.
  3. Return the lamb shanks to the pot. Add saffron water and chicken stock. Bring to a simmer, cover, and cook for 2 hours until tender.
  4. In a small saucepan, reduce pomegranate juice and honey over low heat until thickened (about 15 minutes).
  5. Brush the glaze over the lamb shanks. Garnish with fresh pomegranate seeds and serve.

Notes

  • For best results, marinate the lamb shanks overnight.
  • Adjust honey to taste if the pomegranate juice is too tart.
  • Serve with basmati rice or flatbread.

Nutrition

Find it online: https://dawiy.com/persian-saffron-lamb-shank-pomegranate-glaze-recipe/