Saffron Lamb Shanks: Traditional and Sophisticated Dish

Persian Saffron Lamb Shanks, known as Mayche, is a traditional and sophisticated dish that embodies the rich culinary heritage of Iran. This dish is meticulously prepared using lamb shanks, a cut of meat known for its tenderness and flavour when cooked slowly. This recipe is prepared with an array of spices including cinnamon, turmeric, white and black pepper, 7-spice powder, cardamom, and notably, saffron, which imparts a distinctive taste and a vibrant golden hue to the dish.

The lamb shanks are coated with a flour and spice mix, then seared to achieve a browned crust.  It is then braised with saffron and rosewater to enhance the meat’s flavour and tenderness. Honey serves as both as a meat tenderizer while adding subtle floral and sweet notes, complementing the rich and complex spice profile.

Typically, this dish is served with Baghali Polo, a fragrant Persian rice dish made with dill and broad beans, offering a perfect balance of flavours and textures. The combination of the rich, spiced meat of the Mayche and the herby freshness of Baghali Polo creates a harmonious and satisfying meal that is often featured in festive and special occasions, showcasing the elegance and depth of Persian cuisine.

Basic Ingredients for Saffron Lamb Shanks

Lamb Shanks:

Lamb Shanks: The star of the dish, lamb shanks are chosen for their rich flavour and tender texture when slow-cooked. The meat’s connective tissue breaks down over time, resulting in succulent and flavorful meat.

Salt: Enhances the flavours of the other ingredients and seasons the lamb shanks.

All-purpose Flour: Used to coat the lamb shanks, it helps in browning the meat and thickening the sauce during cooking.

Cinnamon Powder: Adds a warm, sweet spice note that complements the richness of the lamb.

Turmeric Powder: Provides a vibrant color and a bitter, earthy flavor, which balances the dish’s richness.

White and Black Pepper Powder: These spices add heat and depth, with white pepper offering a more subtle flavour compared to the more pungent black pepper.

7-Spice Powder: A blend of spices that introduces complexity and a multitude of flavours to the dish, enhancing its overall taste profile.

Cardamom Powder: Contributes a sweet, floral aroma and a spicy-sweet flavour, adding another layer of complexity.

Ground Saffron: The key ingredient that gives the dish its distinctive aroma and a beautiful golden colour, along with a subtle earthy flavour.

Rose Water: Adds a floral note, complementing the rich and savoury flavours of the lamb and spices.

Vegetable Oil: Used for searing the meat and sautéing the onions, providing a cooking medium and contributing to the dish’s overall flavour.

Onions: Offer sweetness and depth, becoming a foundational flavour element in the dish.

Bay Leaf and Cinnamon Stick: These whole spices infuse the dish with their unique aromas and flavours during the cooking process.

Honey: Adds a touch of sweetness, balancing the savoury and spiced elements of the dish.

Preparation Tips for Saffron Lamb Shanks

• Meat Preparation:
  • Ensure the lamb shanks are thoroughly cleaned and patted dry. This helps the seasoning and flour adhere better and aids in achieving a good sear.
  • Allow the lamb shanks to come to room temperature before cooking to ensure even cooking.
• Seasoning and Flouring:
  • Season the lamb shanks generously with salt before coating them with the flour and spice mixture. This initial seasoning helps to build layers of flavour.
  • When mixing the flour and spices, ensure they are well combined for an even coating on the lamb shanks. A uniform coat helps in developing a consistent crust and flavour profile.
• Searing the Lamb:
  • Heat the oil in the cast iron pot until it’s hot but not smoking. A proper sear starts with hot oil, which ensures the meat doesn’t stick and develops a rich brown crust.
  • Don’t overcrowd the pot when searing the lamb shanks. Searing them in batches, if necessary, prevents the temperature from dropping and ensures a good sear.
• Cooking the Onions:
  • Cook the onions until they are soft and translucent before adding the spices. This step is crucial as it forms the flavour base for the dish.
  • Be careful not to burn the onions or spices. Burnt onions or spices can introduce a bitter taste to the dish.
• Braising the Lamb:
  • Once the lamb shanks are added back to the pot with the onions and spices, ensure they are well-coated with the mixture before adding the liquid.
  • The liquid should cover the lamb shanks.
• Simmering:
  • The key to tender lamb shanks is slow cooking at a low simmer. Rushing this process can result in tough meat.
  • Check the pot occasionally to ensure the liquid isn’t reducing too quickly. If it is, add a bit more water to prevent burning.
• Finishing Touches:
  • Taste the sauce once the lamb is tender and adjust the seasoning if necessary. The final seasoning adjustment is crucial for a well-balanced dish.
  • If the sauce is too thin, you can remove the lamb shanks and reduce the sauce to the desired consistency before serving.

Serving Tips for Saffron Lamb Shanks

• Accompaniments: Serve with Baghali Polo for a traditional pairing. Garnish with fresh herbs or a sprinkle of pomegranate seeds for added color and flavor.
• Presentation: Plate the shanks with some of the cooking liquid and a side of rice, ensuring to showcase the meat’s tenderness.