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READY IN: 40mins
Recipe by RawSpiceBar

This classic Persian recipe for RawSpiceBar's March 2015 spice box incorporates advieh, a traditional, mild Persian spice blend and rosewater for a subtly flavored, fall off the bone Persian New Year specialty marking the spring equinox. A balanced blend of Persian spices & rosewater are slow simmered with lamb shanks, for a succulent flavor you're unlikely to find among other cuts of lamb. Subtle hints of orange zest, lime, dried rose buds and rosewater give this dish subtle complexity- a trademark of Persian cooking. Perfect served alongside long-grain basmati rice tinged with saffron, this dish makes a frequent appearance during Nowruz, Persian New Year, celebrating spring fertility and renewal.

Ingredients Nutrition


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
  3. Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
  4. Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
  5. Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
  6. eturn lamb shanks to Dutch oven, add 1 cup water and cover.
  7. Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
  8. Serve alongside saffron rice and mast-o-khiar and enjoy!

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