Less than $750k Remaining in our $8M Raise! INVEST NOW.
Saffron Lamb Shanks with Dill-Parsley Gremolata
Cook along with Sana’s recipes and start your #FarmstandToTable journey! Tag us on social media @lettucegrow the hashtag #FarmstandToTable to be featured on our channels.
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Featured Seedlings
Ingredients
- big pinch Diaspora Co. Kashmiri Saffron
- 4 - 4 1/2 pounds lamb shanks (about 3 to 4 shanks)
- 1 1/2 Tbsp extra-virgin olive oil
- 1 large onion, diced
- 3 celery stalks, diced
- 2 medium carrots, diced
- 6 garlic cloves, smashed
- 1 Tbsp tomato paste
- 1 1/2 tsp Diaspora Co. powdered Kashmiri Chillies
- 1 tsp Diaspora Co. powdered Sirarakhong Hathei Chillies
- 1 1/2 c dry white wine
- 1 14-ounce can whole tomatoes, crushed with your hands
- 3 c chicken or vegetable stock
- 1 Diaspora Co. Tejpatta Leaf
- 1 stick Diaspora Co. Wild Cinnamon Quill
- 1 lemon
- 1 c flat-leaf parsley leaves
- 1 c tender celery leaves
- 1/2 c dill, roughly chopped
- 3 garlic cloves, finely chopped
Instructions
Step 1
Place the saffron threads in a small bowl, cover with 2 tablespoons of boiling water and let sit for 30 minutes, up to 2 hours.
Step 2
Season the lamb shanks liberally with 1 tablespoon salt, making sure to season each side of the shanks. Let come to room temperature, about 20 minutes.
Step 3
While the lamb shanks are coming to room temperature and the saffron is steeping, preheat the oven to 325°F.
Step 4
Heat olive oil in a Dutch oven or large, heavy-bottomed pot over medium high heat. Brown the lamb shanks on all sides, about 3 to 4 minutes per side. Transfer the browned lamb to a plate.
Step 5
Add the onions, carrots, celery, and garlic, stirring to coat them in the oil and rendered fat, reduce the heat to medium, and cook, stirring occasionally, until the vegetables soften and start to turn light golden around the edges, about 15 to 20 minutes. Add the tomato paste and cook until it turns brick red, about 3 minutes. Add the Kashmiri and Sirarakhong Hathei chillies and cook until fragrant, about 30 seconds to 1 minute. Add the white wine and reserved saffron water and cook, stirring occasionally, until some of the alcohol burns off, about 4 to 6 minutes.
Step 6
Stir in the tomatoes, stock, tejpatta leaf, and cinnamon stick, and then nestle the lamb shanks back into the pot. Bring to a simmer, cover the pot leaving about an inch open, and roast, flipping the lamb shanks halfway through, until the lamb is falling-off-the-bone-tender, about 3½ to 4 hours depending on the size of the lamb shanks. If the sauce is a little too thin, remove the cooked shanks, place over medium heat and simmer until the sauce reduces to your desired consistency.
Step 7
While the lamb is cooking, prepare the gremolata. Using a vegetable peeler, peel the zest off the lemon. Stack the strips of zest and thinly slice crosswise into tiny matchsticks. Place the zest in a medium bowl and toss with the parsley, celery leaves, dill, and garlic. Cover and refrigerate until serving. Cut the peeled lemon into wedges and set aside.
Step 8
Serve the lamb shanks with the gremolata and the lemon wedges.