Draggingtree Posted October 31, 2014 Share Posted October 31, 2014 Persian-Spiced Lamb Shanks DAVID TANIS Time2 hours 30 minutes Yield4 to 6 servings CreditFred R. Conrad/The New York Times Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you’re in a hurry. However, with a little planning, you’ll find it’s the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop. Recipe: Persian-Spiced Lamb Shanks http://cooking.nytimes.com/recipes/1016943-persian-spiced-lamb-shanks Link to comment Share on other sites More sharing options...
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