Oven braised Persian style lamb shanks flavored with  tomatoes, eggplant, and Middle Eastern  spice make a comforting autumn supper, served with sumac seasoned  basmati rice.

Persian Braised Lamb Shanks

By Sue Lau | Palatable Pastime

My recipe of the day is for a  Persian (Iranian) style of oven braised lamb shank which  includes some vegetable and sauce.  This is perfect to serve along with  steamed basmati  rice for a comforting  autumn supper.

Persian food is one of my favorite cuisines, as a very  close friend of mine from the  1970’s encouraged me to learn how to  cook  that as he thought I would appreciate it and he was right.  I also discovered  my deep love for lamb,  as my family  up to that point didn’t really eat that.

New Foods, New Flavors, New Loves

It was a whole new world of flavor opening up for me, one which I think shaped some of my culinary preferences for today.

Plus I am insanely fond of  rice and different foods that are served with it. The sumak sprinkle on top of this is marvellous- it  has a lemony,  slightly chili-powderish character that is fantastic.

If you are looking for a food that evokes a flavor of autumn (besides things like apples and pumpkins) lamb is the perfect choice. Make it for your  weekend dinner early in the afternoon and have it ready without a lot of fuss. Simply serve something  like a salad to go with,  perhaps some yogurt as well.

You Might Also  Like:

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Lubia Sabz Polo

Slow Cooker Lamb and Eggplant Stew  (Khoreshe)

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Bedouin  Stuffed Grape Leaves

Persian Braised Lamb  Shanks

And From Blogging Friends:

Halal  Chicken  and  Rice

Persian Herb Rice with Fish (Sabzi Polow Mahi)

Nan e Barbari Bread

Date Glazed Beef Kebabs