Oven Braised Lamb Shanks - Persian Spiced

Prepare to be transported to Middle Eastern cuisine's aromatic and flavorful world with our Persian Lamb Shanks Oven Braised recipe! This dish is a delightful fusion of tender lamb shanks slowly braised in cranberry juice, stock, and an assortment of hearty vegetables.The star of this recipe is Ras el Hanout, a Persian spice that adds an exotic twist to this classic. The slow-cooking process ensures the lamb is fall-off-the-bone tender, while the blend of onion, carrot, and butternut squash provides a robust and savory taste.Paired with the tangy cranberry juice and fragrant herbs, it's a taste sensation that will have you returning for more with bread to dip in the pan.Whether you're planning a romantic Valentine's Day dinner, a special anniversary meal, or want to surprise your partner with a delicious home-cooked meal, this recipe is perfect.

📝 Ingredients

• 2 tbsp Olive Oil
• 2 Lamb Shanks
• 1 Onion (Finely diced)
• 1 Carrot (Finely diced)
• 1 tbsp Sundried Tomato Puree (or 2 tbsp tomato puree)
• 1 tbsp Garlic Puree ( or 4 garlic cloves minced)
• 1 tbsp Ras el Hanout (Persian spice )
• 500 ml Cranberry Juice
• 1 Lamb stock cube
• 2 Sprigs Fresh Thyme (or Rosemary)
• 450 grams Butternut Squash (Cut into cubes)
• Salt and Pepper (season to your liking)

👨‍🍳 Instructions

1. 1Sear: Preheat Oven to 150°C fan / 170°C conventional oven / 325°F or Gas Mark 3Season 2 Lamb Shanks with Salt and Pepper. Pour 2 tbsp Olive Oil in a lidded cast iron or casserole dish. Heat over medium heat to sear and brown the outside of the lamb.Remove from the pan and set aside whilst you create the sauce.
2. 2Fry: Dice 1 Onion and 1 Carrot Add to the remaining oil and lamb juices. Fry over medium heat until softened (5-8 minutes)
3. 3Season: Add 1 tbsp Garlic Puree, 1 tbsp Sundried Tomato Puree and 1 tbsp Ras el Hanout in with the softened onion and carrot and stir together.
4. 4Boil: Add 500 ml Cranberry Juice and 1 Lamb stock cube and bring to a boil.
5. 5Baste: Take off the heat, return the lamb shanks back to the pan, baste the lamb shanks with the sauce, add 2 Sprigs Fresh Thyme to the sauce and season with Salt and Pepper
6. 6Lid: Place the lid on the oven dish.(If you have not got a hob to oven pan/dish, place lamb and sauce in an ovenproof dish and cover with foil).(If you have not got a hob to oven pan/dish, place lamb and sauce in an ovenproof dish and cover with foil)
7. 7Braise: Cook for 1hr at 150°C fan / 170°C conventional oven / 325°F or Gas Mark 3.
8. 8Remove from the oven, turn lamb shanks over & re-baste the braised shanks with sauce.
9. 9Cook: Add 450 grams Butternut Squash cubed around the lamb in the sauce, replace the lid and cook for a further 1hr 30 minutes.
10. 10Check: Cook until the lamb easily falls off the bone with a fork and the butternut squash has softened. You can cook for longer if needed.
11. 11Serve with your chosen side with some butternut squash and drizzle the rich sauce on top.