Recipe Tip: Persian Lamb Shanks with Aubergine and Saffron Rice

Recipe Tip: Persian Lamb Shanks with Aubergine and Saffron Rice

Top Recipe for 4 Persons. All ingredients and tips for getting it right. This recipe is a great way to celebrate the last aubergines of the year. Slow, gentle heat makes the lamb shanks soft enough to eat with a spoon, while all its delicious juices flavour the vegetables. The saffron-scented rice is the clincher!



    1. Step 1

      In a dry pan, toast the allspice, coriander, cinnamon and cumin until they are fragrant and have taken on some colour, then grind into a powder in a mortar.
    2. Step 2

      Season the lamb shanks with salt. In a heavy-based casserole large enough to comfortably hold the shanks, fry the shanks in 1 tablespoon of the butter until they are browned all over. Remove and set aside.
    3. Step 3

      Melt the remaining butter in the casserole and gently fry the onion and ginger, adding the ground spices for the last 2 minutes of cooking.
    4. Step 4

      Add the tomatoes and use their liquid to loosen the browned bits from the base of the casserole using a wooden spoon.
    5. Step 5

      Add the garlic cloves and lamb shanks to the casserole, cover with the lid and simmer over a low heat for about 45 minutes.
    6. Step 6

      Carefully lift out the shanks then add the aubergines to the sauce. Stir well, then return the shanks to the sauce and continue to cook over low heat, covered, for a further 45 minutes, or until the shanks are very tender and the aubergines are soft.
    7. Step 7

      Meanwhile, prepare the saffron rice: rinse the rice well and drain. Heat the butter in a saucepan and fry the saffron and rice in it for 3–4 minutes, stirring.
    8. Step 8

      Add the water, bring to the boil, put the lid on, turn the heat down to very low and cook gently for 15 minutes.
    9. Step 9

      Mix the yoghurt with the mint and coriander.
    10. Step 10

      Lift the lamb shanks out of the casserole and leave to rest in a warm place.
    11. Step 11

      Cook the aubergines and sauce over high heat until thickened to the desired consistency, about 5 minutes.
    12. Step 12

      Serve the shanks with the aubergine and sauce, with saffron rice and herb yoghurt, and garnish with coriander and mint.