Persian Lamb Shanks (cookingandcooking)

4 lamb shanks, (about 1.3 kg)
3 medium onions, sliced
2 celery stalks, chopped
1 medium carrot, chopped
4 garlic cloves
2 bay leaves
3/4 t ground cinnamon
1 t turmeric powder
1/4 t ground saffron
1 t vegetable oil
1 T butter
salt and black pepper to taste

Dissolve ground saffron in 4 T boiling water and set aside. Heat butter and oil over medium heat in a large pot. Add half of the sliced onions and saute for 5 – 6 min. Add turmeric powder and stir. Put the lamb shanks on the onions. Fry lamb shanks until nicely browned on all sides, about 4 min. Top with garlic, celery, carrot, bay leaves and remaining onions. Add ground cinnamon. Cover pot and reduce to low (do not add water). Cook over low heat for 1 hour and 45 min (do not stir, just shake the pot occasionally). Add the dissolved saffron, salt and pepper. Cover the pot and cook for 2 hours or until the meat falls off the bone easily (long cooking is required so the meat falls from the bone). Turn the lamb shanks every 30 min so they cook evenly. Add more boiling water if needed. At the end, discard the bay leaves. Your lamb shanks are ready to serve! Serves 4.

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