Persian Lamb Shank Stew (Khorak Mahicheh)
"Experience the pinnacle of Persian hospitality with succulent, saffron-infused lamb shanks that melt away at the touch of a fork."
Instructions
Prepare the aromatics: Finely chop the garlic and julienne the onion. Peel the tomatoes by blanching briefly in hot water, then purée or finely grate them.
Bloom the spices: Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, stirring until fragrant.
Sauté the garlic: Add the garlic and cook gently until lightly golden, being careful not to let it burn.
Brown the lamb: Add the lamb shanks, onion, ginger, red chili powder, and salt. Sauté until the meat changes color and any released moisture evaporates, leaving a glossy layer of oil.
Simmer gently: Pour in the water and bring to a boil. Reduce the heat, cover, and simmer until the lamb is about halfway tender.
Add tomatoes: Stir in the tomato purée and continue cooking, uncovered or partially covered, until the lamb is fully tender and the sauce thickens to a rich, stew-like consistency.
Finish the stew: Stir in the saffron and cream, gently warming through without boiling. Remove from heat and transfer to a serving dish. Serve hot.