– courtesy Rayhoon Persian Eatery, Burlington
A slow-cooked lamb shank spiced with cinnamon, saffron and bay leaf.
4 lamb shanks
6 cups water
4 small onions, roughly chopped
4 tbsp tomato paste
½ tsp turmeric
½ tsp saffron strands
¼ tsp chili powder
½ tsp cinnamon
4 bay leaves
salt to taste
In a large pot, add all ingredients except salt and cook on medium heat until lamb is fork tender.
Add water if necessary to keep lamb shanks submerged during cooking.
After an hour add salt to taste.
Serve with your choice of vegetables and/ or rice.
Tip: add vegetables and/or noodles to the lamb broth after cooking to create a tasty soup! Serves 4.