Description
A hearty stew to share for Nowruz.
Ingredients
Scale
- 3 lamb shanks (about 3–4 lb total)
- ¼ cup grapeseed oil or canola
- 2 medium onions, thinly sliced
- 3 large carrots, peeled, cut into 1/4-inch-thick rounds
- 4 garlic cloves, minced
- 4 dried Omani limes, punctured with a sharp knife
- ¼ tsp saffron threads
- 1 tsp ground turmeric
- 1, 750 ml bottle dry red wine
- 1, 28 oz can diced tomatoes with juices
- 1, 14 1/2 oz can low-sodium chicken broth
- 1, 14 1/2 oz can low-sodium beef broth
- 3 cans kidney beans, rinsed
- Kosher salt to taste
- Freshly ground black pepper
- 5 tsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 2 tsp grated lemon peel
Instructions
- Sprinkle shanks with kosher salt and fresh pepper. Working in batches, heat two tablespoons of oil in a heavy large pot over medium-high heat. Add shanks to the pot and cook until brown on all sides, about 8 minutes. Transfer shanks to a bowl and rest.
- In an extra-large dutch oven, add onions, carrots, and garlic to the pot and sauté until golden, about 10 minutes. Add remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 1 ½ hour.
- Remove the lid and simmer until meat is very tender, about an hour longer.
- Transfer shanks to platter; tent with foil. Boil juices in a pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.