PERSIAN BRAISED LAMB SHANKS (MAHICHE)

Mains & EntréesModern and FusionHigh Protein
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 2.5 - 3 hours ★★★☆☆ 8

Ingredients

Lamb & aromatics

•             Lamb shanks — 8 pieces (approx. 2,800–3,000 g total)

•             Onion, sliced — 400 g

•             Garlic cloves, whole — 25 g

•             Carrots, large chunks — 200 g

•             Celery, large chunks — 150 g

•             Tomato paste — 40 g

•             Turmeric — 6 g

•             Cinnamon stick — 1 piece (3 g)

•             Bay leaves — 2 g

•             Saffron threads — 0.3 g (bloomed in 20 g hot water)

•             Fine salt — 18 g

•             Black pepper — 4 g

•             Olive oil or ghee — 50 g

Braising liquid

•             Water or light stock — 1,200 g

•             Lemon juice — 20 g

•             Honey or sugar — 10 g (balances acidity)

Optional finish

•             Fresh parsley or coriander — 10 g

•             Extra saffron water — 10 g

Cooking instructions

1. Brown the lamb

  • Pat shanks dry and season with salt and pepper.

  • Heat oil/ghee in a heavy pot.

  • Brown shanks on all sides (8–10 minutes). Remove and set aside.

2. Build the flavour base

  • Add onions to the pot and cook until golden (10 minutes).

  •   Add garlic, turmeric, and tomato paste; cook 1–2 minutes.

  • Add carrots, celery, cinnamon, and bay leaves.

3. Braise

  •   Return lamb to the pot.

  • Add stock/water, saffron water, lemon juice, and honey.

  •   Bring to a gentle simmer, cover, and cook 2.5–3 hours until the meat is tender and nearly falling off the bone.

  •   Remove the lid for the last 20–30 minutes to reduce the sauce to a glossy consistency.

4. Finish

  • Adjust seasoning.

  •   Spoon the saffron‑golden sauce over the shanks.

  • Garnish with herbs if using.

Chef ’s Notes

•             Saffron blooming is essential: grind lightly, then steep in hot water for maximum colour and aroma.

•             Don’t rush the onions—their deep golden sweetness is the backbone of the sauce.

•             Low and slow is non‑negotiable; boiling toughens the meat.

•             Flavour balance: Persian dishes favour gentle acidity and subtle sweetness; adjust lemon and honey carefully.

•             Serve with saffron rice, dill rice, or buttery mashed potatoes to catch the sauce.

•             Next‑day flavour is even better; the spices mellow and the sauce thickens beautifully.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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