Mahicheh (Lamb Shank with Saffron)

by Chef Nabavi on November 9, 2012

Makes 6 servings
Preparation time: 20 minutes
Cooking time: 3 hours

6 lb. 1 lb. per portion-Osso Bucco style bone in Lamb Shank
3 ea. Onion, peeled quartered
12 ea. Garlic cloves, smashed
1 tsp. Salt
¼ tsp. Black pepper, ground
½ C. Saffron water

Season the lamb shanks with salt and pepper.
Season the lamb shanks

Peel the yellow onions, cut in quarters. Peel the garlic, press with the blade to crush the bulbs. Place onions and garlic on top of the lamb.

Crush Garlic

Lamb shanks with quartered onions and crushed garlic, ready for the oven.

Add the saffron water to the lamb.

Cover with aluminum foil.

Preheat oven to 350 and place the pan inside.

Cook for 3.5 hours.

Remove the foil and cook for additional 30 minutes to create a roast crust on the lamb and char the onions.

Cook the lamb.

Remove from the oven and let stand for 15 minutes.
Remove lamb from oven.

Use a large platter, decorated with fresh herbs, place the lamb in the center, and place the onion and garlic on the side. Reserve the juice for basting the lamb.
Mahicheh (Lamb Shank with Saffron)

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