Print Recipe

Persian Lamb Shanks

Prep Time15 mins
Cook Time3 hrs
Author: Sue Lau

Ingredients

  • 2 large onions sliced into wedges
  • 1 tablespoon olive oil
  • 2.5-3 pounds lamb shanks
  • 28 ounces whole peeled tomatoes canned
  • 2 Japanese eggplant sliced
  • 8 ounces tomato sauce
  • 1 cup beef broth
  • juice of one lemon
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sugar
  • 3 cloves garlic chopped

Instructions

  • Saute onions and brown shanks in oil.
  • Place in an oval roaster with remaining ingredients and brase, covered in a 350F oven for 3 hours.
  • Serve with rice.

Notes

From the kitchen of palatablepastime.com