Braised Lamb Shanks With Rosewater & Advieh

1. 1

   Preheat oven to 325 degrees Fahrenheit.

2. 2

   Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.

3. 3

   Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.

4. 4

   Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.

5. 5

   Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.

6. 6

   eturn lamb shanks to Dutch oven, add 1 cup water and cover.

7. 7

   Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.

8. 8

   Serve alongside saffron rice and mast-o-khiar and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.