Khorak Mahicheh (خوراک ماهیچه) — Persian Saffron-Braised Lamb Shanks

• 4Lamb shanks (about 350 g each, bone-in)
• 10 gFine sea salt (for seasoning meat and broth)
• 2 tspGround black pepper
• 2 tbspVegetable oil
• 10.5 ozOnion (thinly sliced)
• 18 gGarlic (6 cloves, minced)
• 10 gFresh ginger (grated)
• 1.1 ozTomato paste (about 2 tbsp)
• 14 ozTomatoes (grated or finely crushed)
• 1 stickCinnamon stick
• 6 podGreen cardamom pods (lightly cracked)
• 4Cloves
• 2 tspGround turmeric
• ½ tspRed chili powder (mild; increase to 1 tsp for more heat)
• 1 tspGround cumin (optional but traditional in many homes)
• ¼ tspSaffron threads (about 0.5 g)
• ¼ cupHot water (for blooming saffron)
• 3.8 cupLamb or beef stock (or water, but stock gives a deeper broth)
• 1 tbspLemon juice (about 1 tbsp)

Instructions

1. 1

   Pat the lamb shanks very dry, then season all over with 8 g of the salt and all of the black pepper. Let them sit at room temperature for 15 minutes so the seasoning adheres and the surface dries again for better browning.

2. 2

   Bloom the saffron by crushing the threads lightly and stirring them into 60 ml hot water. Set it aside for at least 10 minutes; the liquid should turn a deep orange-red and smell intensely floral.

3. 3

   Heat a heavy pot or Dutch oven over medium-high heat and add the vegetable oil. Sear the shanks in a single layer for 10–12 minutes total, turning to brown all sides well; strong browning is essential for a rich, restaurant-style broth.

4. 4

   Reduce the heat to medium and add the sliced onion to the same pot. Cook for 8–10 minutes, scraping up the browned bits, until the onion turns golden and soft; this forms the sweet base typical of Persian braises.

5. 5

   Add the garlic and grated ginger and cook for 60–90 seconds until fragrant. Stir in turmeric, red chili powder, and cumin, and cook for 30 seconds to toast the spices without burning them.

6. 6

   Stir in the tomato paste and cook for 2 minutes, pressing it into the onions so it darkens slightly and loses its raw taste. Add the grated tomatoes and simmer for 5 minutes until the mixture thickens and the oil begins to separate at the edges.

7. 7

   Return the shanks to the pot and add the cinnamon stick, cracked cardamom pods, and cloves. Pour in the stock, then bring to a gentle boil; the liquid should come about two-thirds up the shanks, so add up to 120 ml more water only if needed.

8. 8

   Lower the heat to maintain a very gentle simmer, cover with a lid slightly ajar, and braise for 2 hours. Turn the shanks every 30 minutes so they cook evenly and stay moist above the liquid line.

9. 9

   After 2 hours, add the bloomed saffron (all the liquid) and the remaining 2 g salt. Continue braising uncovered for 30–45 minutes until the meat is fork-tender and nearly falling off the bone, and the sauce coats the back of a spoon.

10. 10

    Turn off the heat and stir in the lemon juice to brighten the stew without making it sour. Rest the pot for 10 minutes, then skim excess surface fat if desired and remove the cinnamon stick and whole spices before serving.