BRAISED LAMB SHANKS WITH ROSEWATER &

ADVIEH 

 

This classic Persian recipe for RawSpiceBar's March 2015 spice box incorporates advieh, a traditional, mild Persian spice blend and rosewater for a subtly flavored, fall off the bone Persian New Year specialty marking

the spring equinox.

A balanced blend of Persian spices & rosewater are slow simmered with lamb shanks, for a succulent flavor you're unlikely to find among other cuts of lamb.  Subtle hints of orange zest, lime, dried rose buds and rosewater give this dish subtle complexity- a trademark of Persian cooking.  Perfect

served alongside long-grain basmati rice tinged with saffron, this dish makes a frequent appearance during Nowruz, Persian New Year,

celebrating spring fertility and renewal.  INGREDIENTS Serves 8-10RawSpiceBar's Advieh Khoresh Spices6 lamb shanks4 eggs, beaten8 garlic cloves, crushed2 large onions, chopped3 tbsp honey6 tbsp canola oil1/2 cup rosewater1/4 cup orange juice4 tsp salt1 tsp pepper 

KEY TIPSFor the braise:The word "braise" comes from the French word for glowing embers. Heavy, round pots with heavy lids (called braziers) were used to cook meat and vegetables slowly while suspended over coals with a small amount of liquid inside. The pots were tightly covered so the moisture and flavor remained trapped inside. These days, braising in an oven has much the same effect. Braising is ideal for making a few days ahead of time- most braises are actually better the next day when the flavors have deepened.With braising, it is really difficult to make any mistakes. Although the process takes a couple of hours over low heat- it's fairly straightforward. Once the pot is simmering on top of the stove or in the oven, the braise cooks itself. As the braising progresses, the flavors of the meat, spices and vegetables will infuse the cooking liquid, which can then easily be turned

into a sauce. DIRECTIONSBrown lamb shanks:1. Preheat oven to 325 degrees Fahrenheit.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.Layer aromatics:3. Add remaining 3 tbsp oil over medium-high heat.  Add onions, until translucent, about 5 minutes.4. Add garlic, stir until raw aroma disappears, about 2 minutes.  Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.5. Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.6. Return lamb shanks to Dutch oven, add 1 cup water and cover.Braise: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. Serve alongside saffron rice and mast-o-khiar and enjoy!