Persian Lamb Shanks


600 ml olive oil
6 lamb shanks
2 small onions, finely chopped
2 cloves garlic, finely chopped
200 g red kidney beans, soaked drained & rinsed
2 large bunches English spinach or 1 kg baby
6 dried limes or lemons (pricked all over with a skewer)
6 spring onions, thinly
½ bunch flat leaf parsley, rough chopped plus extra to serve
½ bunch coriander, leaves picked & rough chopped plus extra to serve
½ bunch mint, leaves picked & rough chopped plus extra to serve
½ cup dried fenugreek leaves
½ tsp ground tumeric


To serve
Pickled vegetables
Extra herbs
Persian feta (marinated)


Preheat oven 160°C
Heat 2 tbls olive oil in a large heavy based ovenproof pan over a medium heat
Season meat with salt & pepper
Cook until browned
Remove the meat from the pan

Add onions & garlic & cook until lightly browned
Return lamb to the pan with the kidney beans & 500 mls water & bring to the boil

Remove from the heat, place a lid on the pan & cook in the oven for 1½ hour
Heat 1 tbls olive oil in a fry pan over a medium heat. Cook the spinach for 20 seconds or until wilted

Season with salt & pepper. Then add the spinach, limes, spring onions, herbs & tumeric to the lamb. Bake for a further hour until the lamb is falling off the bone & kidney beans are tender