Ingredients
For the Lamb Shanks
4.5 lbs lamb shanks
12 garlic cloves (2 per shank)
4 medium onions, sliced
2–3 tablespoons vegetable oil or ghee
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 teaspoon ground black pepper
Salt to taste
1/8 cup saffron water (1/2 teaspoon saffron threads steeped in 2 tbsps hot water)
For the Carrots
2 cups baby carrots
1 tablespoon fresh lime juice
1 tablespoon sugar
2 tablespoons saffron water
Instructions
Prepare the Lamb Shanks:
Rinse the lamb shanks and pat dry.
Using a small knife, make 2–3 small incisions in each shank and stuff each with a garlic clove. Set aside.
Sear the Shanks:
Heat the oil or ghee in a large, heavy-bottomed pot over medium-high heat.
Sear the lamb shanks on all sides until golden brown. Remove and set aside.
Prepare the Aromatics:
In the another pot, layered half of the sliced onions at the bottom then place lamb shanks on top.
Pour in water and 1/4 cup saffron water.
Then cover lamb shanks with the rest of sliced onions and a few garlic cloves
Bring to a gentle boil, then reduce the heat to low.
Mix ground ginger, ground nutmeg, cardamom, and black pepper with 3 tablespoons water. Drizzle over lamb shanks and sliced onions.
Braise the Lamb Shanks:
Cover and simmer for 3 - 5 hours, turning the shanks occasionally, until they are tender and the sauce is slightly thickened.
Cook the Carrots:
In a separate saucepan, combine baby carrots, lime juice, sugar, and saffron water. Add enough water to cover the carrots.
Bring to a boil, then reduce heat and simmer until the carrots are tender and infused with the saffron-lime flavor. Drain and set aside.
Assemble and Serve:
Once the lamb shanks are cooked, add salt to taste.
Then arrange them on a serving platter. Spoon some of the sauce over the shanks.
Place the saffron-infused baby carrots on the side as a garnish.
Optional Serving Suggestion:
Pair the lamb shanks with fragrant dill rice (sabzi polo) or plain basmati rice for a complete Persian feast.
Enjoy the rich, aromatic flavors of this traditional Persian dish!
材料
羊腿
4.5磅羊腿
12瓣大蒜（每隻羊腿2瓣）
4個中等大小的洋蔥，切片
2-3湯匙植物油或酥油
1茶匙磨碎的肉荳蔻
1茶匙磨碎的薑粉
1/2茶匙磨碎的荳蔻粉
1茶匙黑胡椒粉
適量鹽
1/8杯番紅花水（將1/2茶匙番紅花線泡在2湯匙熱水中）
紅蘿蔔
2杯迷你胡蘿蔔
1大匙新鮮酸橙汁
1大匙糖
2湯匙番紅花水
做法
準備羊腿
清洗羊腿並用紙巾擦乾。
用小刀在每隻羊腿上切2-3個小口，然後塞入大蒜瓣。放置備用。
煎羊腿
把植物油或黄油倒入深煎鍋裡，用中高火加熱。
把羊腿四面煎至金黃色。取出備用。
準備調味料
在另一個鍋里，先在底部鋪上一半切片洋蔥，然後將羊腿放在上面。
羊腿表面灑上番紅花水。
在羊腿上蓋上剩餘的切片洋蔥和幾瓣大蒜。
把鍋加熱至微沸，然後調至小火。
將磨碎的薑粉、肉荳蔻、荳蔻粉和黑胡椒粉與3湯匙水混合，均勻淋在羊腿和洋蔥上。
燉煮羊腿
蓋上鍋蓋，小火燉煮3至5小時。期間偶爾翻轉羊腿，直到羊腿變得嫩滑，醬汁略微濃稠。
煮紅蘿蔔
在另一個小鍋中，把小胡蘿蔔、青柠汁、糖和番紅花水混合。加入足量的水以覆蓋胡蘿蔔。
燒開後調小火，煮至胡蘿蔔變軟並吸收了番紅花和青柠的風味。瀝乾備用。
裝盤並上菜
羊腿燉熟後，依口味加入適量鹽。
將羊腿擺放在盤子上，並淋上一些醬汁。
把胡蘿蔔擺放在旁邊作為裝飾。
可選搭配
可將羊腿搭配香草蒔蘿米飯（ Sabzi Polo ）或普通的巴斯馬蒂米飯，一起享用，組成一份完整的波斯盛宴。
享受這道波斯美食和傳統風味吧！
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