Persian Lamb Shank with Rice
5 hours
Cooking Instructions
Pour a little oil into the pot and briefly sear the shanks until golden brown, then take them out and set aside.
Peel the onions and slice them into rings; sauté briefly in the same oil until soft, then lay half on the bottom of the pot.
The entire bottom of the pot should be completely covered with onion.
Add a few peeled garlic cloves on top.
Sprinkle a little salt over the onion and garlic.
Arrange the seared shanks on top of the garlic and onion layer.
Sprinkle a little salt on the shanks too, add a bit of turmeric just for color, and as much black and red pepper as you'd like.
Add a few bay leaves, depending on the amount of meat.
Layer more onion on top the same way as before.
Place a whole head of garlic on top.
Pour in water to fill about a third of the pot; bring to a boil over high heat, then once it's bubbling, lower the heat so it just barely simmers — not a rolling boil — and cook for at least 3 hours.
During these 3 hours, if the water level gets too low, add boiling water.
Open the lid once or twice and ladle some of the broth from underneath over the shanks, turning them so they pick up flavor evenly.
After 3 hours, add crushed saffron dissolved in boiling water.
Let it cook for one more hour.