Persian Lamb Shanks with Shirazi Salad

pennybenjaminMain Meals, NourishLeave a Comment

Persian lamb shanks

As the weather cools down, we start reaching for those warmer, more comforting meals. And a slow cooked lamb shank dish is one of my go to winter warmers! This Persian Lamb Shank variation is a delicious one to add to the rotation and can be served with your fabourite side such as creamy polenta, cauliflower rice, mashed potato, couscous, even pasta. I’ve served here with cauliflower rice and a Shirazi Salad to keep things just a little fresh.

This Persion Lamb Shanks is a delicious and fabulous way to cook gorgeous free-range, organic Lamb from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Bush Spice Roast LambRoast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!

persian lamb shanks

Serves 4-6

Time – about 10-12 hours


  • 6 lamb shanks
  • 1 large onion, quartered
  • 3 tsp ground cumin
  • 2 tsp ground tumeric
  • 1 tsp ground cinnamon
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 x 400g can chopped tomatoes
  • 6 large tomatoes, quartered
  • 4 tbsp balsamic vinegar
  • 4 cloves garlic, crushed
  • salt and pepper to season
  • To Serve, your choice of cauliflower rice (pictured here), creamy polenta, mashed potato, couscous, pasta or another favourite!

Shirazi Salad

  • 1 cucumber cubed
  • 1 punnet cherry tomatoes, or 4 vine tomatoes roughly chopped
  • 1 red onion, roughly diced
  • 1 green/red/yellow capsicum, cubed
  • 200g pomegranate seeds
  • 1 tbsp EVOO
  • Juice of 1 lemon
  • salt and pepper to season
  • 2 tsp sumac

persian lamb shanks


  1. In the bowl of a slow cooker, add the canned tomatoes, balsamic vinegar, dried spices, crushed garlic, salt and pepper and give it a good mix to combine everything.
  2. Add the onion, fresh tomatoes, bay leaves, thyme. Nestle the lamb shanks on top amongst the other ingredients. Pour some boiling water over the top, just enough to cover the meat. Turn the slow cooker on low and cook for 10-12 hours, turning the shanks halfway through.
  3. For the Salad, add chopped cucumber, onion, capsicum and tomatoes to a bowl and toss. Sprinkle the pomegranate seeds and sumac over the top.
  4. Shake the lemon juice, EVOO, salt and pepper in a jar then drizzle over the salad.
  5. The shanks should be falling off the bones by the time 10-12 hours is up. Remove from the slow cooker, here they are served with cauliflower rice and ladels of the Persian Stew from the slow cooker.

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