Persian Braised Lamb Shanks (Mahiche)

Persian braised lamb on a platter next to a bowl of dill.

5 from 1 vote

Mahiche, Persian Braised Lamb Shanks, is a celebratory dish where lamb slowly simmers with warm spices, saffron, and a medley of aromatic vegetables until it’s fall-off-the-bone tender.

Prep Time15

Cook Time3

Total Time3 10

Course: Dinner, Entree, Meat and Poultry

Cuisine: Persian

Diet: Gluten Free

Servings:

Author: Mersedeh Prewer

Ingredients

1/8 teaspoon saffron, ground
1 tablespoon water
2 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
4 bone-in lamb shanks
3 onions, finely sliced
4 garlic cloves, sliced
2 carrots, diced
1 red bell pepper, diced
2 celery stalks, diced
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 tablespoon tomato paste
2 bay leaves
3 cups vegetable broth

Instructions

Bloom the saffron. Add the saffron to the water and set aside to bloom.
Brown the lamb shanks. Place a Dutch oven or a large pot with a lid over medium-high heat. Add 2 tablespoons of olive oil. Season the lamb shanks with salt and pepper and brown them on all sides, about 8-10 minutes. Once browned, remove the shanks from the pan and set them aside.
Cook the vegetables. Add the sliced onions to the pot and cook until golden, about 5 minutes. Add garlic, carrots, red pepper and celery and cook for a further 5 minutes, stirring regularly.
Add the spices. Stir in the turmeric and cinnamon, followed by the tomato paste. Add the bay leaves.
Braise the lamb shanks. Pour in the vegetable broth. Stir in the bloomed saffron and return the shanks to the pan. Bring the mixture to a boil, then turn down the heat to medium-low and simmer, covered, until the lamb is fall-off-the-bone tender, about 2 hours and 30 minutes. Taste and season the dish with salt and pepper before serving.
Finish and serve. Lift the shanks gently, using two forks, and place them into a serving dish. Ladle the sauce over and around the shanks and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the saffron and olive oil used in this recipe.
How to Store: You can store leftover Mahiche for up to 5 days in an airtight container in the refrigerator. Allow it to cool before placing it in the fridge. Alternatively, you can freeze leftovers. Allow the lamb to cool completely, then transfer to freezer bags or containers, either with or without the shank bones. It will last for up to 3 months in the freezer. Defrost it in the refrigerator a day ahead of time. You can reheat it in the microwave or gently reheat in a saucepan with a lid on the stove.

Nutrition

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