Persian Lamb Shanks with Pomegranate and Walnuts
30M
3H
- Makes 4 servings
- 4 lamb shanks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
- 2 cups beef or chicken stock
- 1/2 cup pomegranate molasses
- 1 cup walnuts, coarsely chopped
- 2 tablespoons sugar
- Seeds from 1 pomegranate, for garnish
- Fresh parsley, chopped, for garnish
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
- Heat the vegetable oil in a large, oven-safe pot over medium-high heat. Brown the lamb shanks on all sides, about 8-10 minutes. Remove the shanks and set aside.
- In the same pot, add the chopped onion and sauté until golden, about 5-7 minutes. Add the garlic, turmeric, cinnamon, and cardamom, and cook for another 2 minutes, stirring frequently.
- Return the lamb shanks to the pot. Pour in the stock, pomegranate molasses, and saffron water. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Braise for about 2 hours, until the lamb is tender.
- While the lamb is cooking, toast the walnuts in a dry skillet over medium heat until lightly browned, about 5 minutes. Set aside.
- After 2 hours, remove the pot from the oven. Stir in the sugar and toasted walnuts. Return to the oven and cook uncovered for an additional 30 minutes, allowing the sauce to thicken.
- Remove from the oven. Taste and adjust seasoning with salt and pepper if needed.
- Serve the lamb shanks hot, garnished with pomegranate seeds and chopped parsley.
Persian Lamb Shanks with Pomegranate and Walnuts: A Traditional Persian Delight
History
The Persian Lamb Shanks with Pomegranate and Walnuts dish, known as “Khoresht Fesenjan” in Persian cuisine, has a rich history that dates back centuries. Originating in the northern regions of Iran, this dish was traditionally prepared for special occasions and celebrations. The use of pomegranate molasses and walnuts in the recipe reflects the ancient trade routes that brought these ingredients to Persia, showcasing the country’s historical culinary ingenuity. Over time, Khoresht Fesenjan has evolved, but it remains a beloved dish that embodies the essence of Persian cooking.
Taste Profile
Persian Lamb Shanks with Pomegranate and Walnuts offer a complex and harmonious taste profile that is both unique and delightful. The tender lamb shanks are braised to perfection, absorbing the rich flavors of the sauce. The pomegranate molasses adds a sweet and tangy note, balancing the savory depth of the meat. Meanwhile, the walnuts contribute a nutty richness and a subtle crunch, enhancing the overall texture of the dish. Together, these elements create a symphony of flavors that is both comforting and sophisticated, making it a standout in Persian cuisine.
Cultural Significance
In Persian culture, the dish of Lamb Shanks with Pomegranate and Walnuts holds significant cultural importance. It is often served during Nowruz, the Persian New Year, symbolizing renewal and prosperity. The combination of sweet and savory flavors in the dish is believed to represent the balance of life, a core value in Persian philosophy. Additionally, the use of pomegranates and walnuts, both of which are considered symbols of fertility and abundance, adds to the dish’s cultural significance. As a centerpiece at family gatherings and festive occasions, this dish not only delights the palate but also connects diners to the rich tapestry of Persian heritage and tradition.
