BRAISED LAMB SHANK AND SAFFRON CHEESE GRITS RECIPE MAKES: 2 people (Grits yield 4 servings) INGREDIENTS: Lamb Shanks: -- 1 medium/100 g Carrot -- 1 stalk/100 g Celery, cut into finger-sized pieces -- 1 large Onion or 2 small onions, sliced in thin strips -- 2 (2 1/2- to 3-inch) Orange zest strips -- 2 Garlic cloves, crushed -- 2 tbsp Saffron solution -- 4 1-lb Lamb shanks, trimmed -- 1 cup Chicken broth, hot -- 1 tsp Turmeric -- 1 tsp Ground cumin -- 1/8 tsp Cayenne pepper (optional) -- 1 large Cinnamon stick -- 2 Bay leaves -- 1 tsp Salt -- 1/2 tsp Fresh ground black pepper -- 4 tbsp Unsalted butter -- Crispy fried onions (optional garnish)
Saffron Cheese Grits: -- 2 cups Milk -- 2 cups Chicken broth -- 1 cup Quick grits -- 1/2 tsp Salt -- 1/4 cup Unsalted butter, cut into 1/2 tbsp pieces -- 3 tbsp Saffron solution -- 1 1/2 cups Shredded cheddar (smoked gouda or other cheese will also work) -- 1-2 ounces Smoked brisket essence (gelatin and fat left over from smoked brisket) or Liquid Smoke (optional) INSTRUCTIONS:
MAKE SAFFRON SOLUTION -- The best way to use saffron in a dish is to grind it up and then soak it in hot (or very cold) water and let it rest for about 10-15 minutes. -- This will ensure that you get all the color and flavor out of the expensive saffron. We call the resulting liquid saffron solution or saffron water. -- NOTE: Never use saffron threads in a cooking recipe. -- Both components of this dish use a total of 5 tbsp saffron solution. -- Use 1/4 tsp of ground saffron, dissolved in 5 to 6 Tbsp of hot water. -- Or you can put 6 ice cubes in a cup and sprinkle the ground saffron over the ice cubes and let the ice melt. Once all the ice has melted, stir the solution and it is ready to use. -- Prepare the saffron solution ahead of time. TRIM AND SAUTE THE SHANKS -- Pat the lamb shanks dry with a paper towel. -- Cut and release the shank muscles from the long bone side of the shank. -- This allows the muscle to shrink during cooking. -- Heat 2 Tbsp of vegetable oil in a skillet over medium high. -- Sautee shanks on all sides until they start to change color a little bit (about 10 minutes, total). -- The purpose of this step is not to fully cook the shanks, but to give them some color and enhance the flavor. -- Set the shanks aside on a plate. -- Divide sliced onions in half. -- Still on medium-high heat, add 2 Tbsp of unsalted butter to the skillet in which the shanks were sauteed. -- If there is no oil left from cooking the shanks, add 1 more Tbsp of vegetable oil. -- Add half the sliced onions and cook for 2 minutes while stirring occasionally. -- Add the 1 tsp of turmeric to the cooking onions. -- Cook for 2 more minutes or until the edges of onion slices start to darken and change color. -- Return the 2 shanks back into the skillet and lay them over the cooking onions & turmeric. -- In the 1 cup of hot chicken broth, mix the cumin, orange peels, crushed garlic cloves, cayenne pepper (if using). -- Stir briefly and pour over the lamb shanks and onions. -- Add the 2 bay leaves. -- Break the large cinnamon stick in half and bury both pieces in the skillet with the onions and the rest of the ingredients. -- Add carrots and celery pieces in the skillet with the onions (around the shanks). -- Stir and mix everything thoroughly (shaking the skillet helps). COOK THE SHANKS LOW AND SLOW -- Bring the contents of the skillet to a boil, then drop the temperature to low. -- Place 1 Tbsp of unsalted butter on the top of each lamb shank -- Cover the skillet and simmer on low for 1 hour and 45 minutes. -- During the simmering stretch, uncover and check the skillet once every 30 minutes (shake and stir ingredients around; turn the lamb shanks at each checkpoint). -- At each checkpoint, baste the broth from the bottom of the skillet over the shanks and the vegetables. -- Have about 3 cups of hot water ready to add to the skillet if the liquid is low when you check it. -- NOTE: You want about 2 ½ to 3 cups of tasty broth left to serve when the shanks are cooked and done. -- After 1 hour and 45 minutes, stir in 2 Tbsp of saffron solution, 1 tsp salt and ½ tsp of black pepper. -- Add more hot liquid, if needed. -- Cover and continue simmering on low until the lamb shanks are at your desired level of tenderness. -- On my cooktop, this last cooking phase takes 30 minutes to have fall-off the bone tender shanks! -- Find and remove the 2 bay leaves and the 2 pieces of cinnamon sticks. -- Taste and adjust the salt and pepper and stir during the last few minutes. MAKE THE SAFFRON CHEESE GRITS -- Combine the chicken broth and milk in a medium-sized saucepan or pot. -- Add the grits slowly while stirring. -- Stir until grits are well mixed with the liquid. -- Cook over medium heat while stirring occasionally until it starts boiling. -- Stir in the ½ tsp of salt. -- Cover the pot and reduce heat to low and cook for 8 minutes (after 4 minutes, stir the grits thoroughly). -- After 8 minutes, uncover and keep stirring non-stop for another 5 minutes. -- Turn the heat off. -- Add in the chunks of butter, shredded cheese and brisket essence or liquid smoke, if using, and the 3 tbsp of saffron solution. -- The smoked brisket essence is my original addition to the saffron grits; it gives the grits a smoky wonderful taste and aroma! -- Stir until well incorporated and you see no separate streaks of saffron or cheese and the grits are a consistent, beautiful golden color. -- NOTE: Grits are to be served immediately. If grits are too thick at the end of stirring all ingredients, add hot milk or cream, once Tbsp at a time, until the desired consistency is achieved. SERVE LAMB SHANKS AND SAFFRON GRITS -- For each serving, spoon 1/4 to 1/2 of the prepared grits in a medium bowl. -- Place a lamb shank over the grits in each bowl, making sure that the side of the shank with the larger piece of meat is facing up! -- Spoon some of the broth from the skillet around the perimeter of the grits in the bowl and a little bit over the shanks. -- Put several pieces of carrot and celery around the lamb shanks as your garnish. -- For added crunch, I like to add crispy fried onions right before serving. -- You can serve lamb shanks and grits with your favorite salad! -- The shanks and grits pair well with a dry red wine.
Nice recipe, I like it and lamb shanks is one of my favorite dishes. I think this same recipe would work well with wild game, venison, caribou, partridge etc. The vege broth 🫑uplift those meats and don't let them dry out. Thanks for sharing.🦚
I made this today and it's beyond being delicious! I've tried several lamb shanks recipes but this is the best. Lamb shanks usually have an after taste. Not these lamb shanks :) they're truly fall off the bone. The aroma when it was cooking was unreal. وای خدای من. امروز این رو پختم. واقعا عالی و خوشمزه.
Whoa! Persian Lamb shank on southern saffron grits! YES please! What time is feast on Spring Equinox? Can I come to Cafe Bagheri and we make together? I will bring lamb shanks, ok? ; )
BRAISED LAMB SHANK AND SAFFRON CHEESE GRITS RECIPE
MAKES: 2 people (Grits yield 4 servings)
INGREDIENTS:
Lamb Shanks:
-- 1 medium/100 g Carrot
-- 1 stalk/100 g Celery, cut into finger-sized pieces
-- 1 large Onion or 2 small onions, sliced in thin strips
-- 2 (2 1/2- to 3-inch) Orange zest strips
-- 2 Garlic cloves, crushed
-- 2 tbsp Saffron solution
-- 4 1-lb Lamb shanks, trimmed
-- 1 cup Chicken broth, hot
-- 1 tsp Turmeric
-- 1 tsp Ground cumin
-- 1/8 tsp Cayenne pepper (optional)
-- 1 large Cinnamon stick
-- 2 Bay leaves
-- 1 tsp Salt
-- 1/2 tsp Fresh ground black pepper
-- 4 tbsp Unsalted butter
-- Crispy fried onions (optional garnish)
Saffron Cheese Grits:
-- 2 cups Milk
-- 2 cups Chicken broth
-- 1 cup Quick grits
-- 1/2 tsp Salt
-- 1/4 cup Unsalted butter, cut into 1/2 tbsp pieces
-- 3 tbsp Saffron solution
-- 1 1/2 cups Shredded cheddar (smoked gouda or other cheese will also work)
-- 1-2 ounces Smoked brisket essence (gelatin and fat left over from smoked brisket) or Liquid Smoke (optional)
INSTRUCTIONS:
MAKE SAFFRON SOLUTION
-- The best way to use saffron in a dish is to grind it up and then soak it in hot (or very cold) water and let it rest for about 10-15 minutes.
-- This will ensure that you get all the color and flavor out of the expensive saffron. We call the resulting liquid saffron solution or saffron water.
-- NOTE: Never use saffron threads in a cooking recipe.
-- Both components of this dish use a total of 5 tbsp saffron solution.
-- Use 1/4 tsp of ground saffron, dissolved in 5 to 6 Tbsp of hot water.
-- Or you can put 6 ice cubes in a cup and sprinkle the ground saffron over the ice cubes and let the ice melt. Once all the ice has melted, stir the solution and it is ready to use.
-- Prepare the saffron solution ahead of time.
TRIM AND SAUTE THE SHANKS
-- Pat the lamb shanks dry with a paper towel.
-- Cut and release the shank muscles from the long bone side of the shank.
-- This allows the muscle to shrink during cooking.
-- Heat 2 Tbsp of vegetable oil in a skillet over medium high.
-- Sautee shanks on all sides until they start to change color a little bit (about 10 minutes, total).
-- The purpose of this step is not to fully cook the shanks, but to give them some color and enhance the flavor.
-- Set the shanks aside on a plate.
-- Divide sliced onions in half.
-- Still on medium-high heat, add 2 Tbsp of unsalted butter to the skillet in which the shanks were sauteed.
-- If there is no oil left from cooking the shanks, add 1 more Tbsp of vegetable oil.
-- Add half the sliced onions and cook for 2 minutes while stirring occasionally.
-- Add the 1 tsp of turmeric to the cooking onions.
-- Cook for 2 more minutes or until the edges of onion slices start to darken and change color.
-- Return the 2 shanks back into the skillet and lay them over the cooking onions & turmeric.
-- In the 1 cup of hot chicken broth, mix the cumin, orange peels, crushed garlic cloves, cayenne pepper (if using).
-- Stir briefly and pour over the lamb shanks and onions.
-- Add the 2 bay leaves.
-- Break the large cinnamon stick in half and bury both pieces in the skillet with the onions and the rest of the ingredients.
-- Add carrots and celery pieces in the skillet with the onions (around the shanks).
-- Stir and mix everything thoroughly (shaking the skillet helps).
COOK THE SHANKS LOW AND SLOW
-- Bring the contents of the skillet to a boil, then drop the temperature to low.
-- Place 1 Tbsp of unsalted butter on the top of each lamb shank
-- Cover the skillet and simmer on low for 1 hour and 45 minutes.
-- During the simmering stretch, uncover and check the skillet once every 30 minutes (shake and stir ingredients around; turn the lamb shanks at each checkpoint).
-- At each checkpoint, baste the broth from the bottom of the skillet over the shanks and the vegetables.
-- Have about 3 cups of hot water ready to add to the skillet if the liquid is low when you check it.
-- NOTE: You want about 2 ½ to 3 cups of tasty broth left to serve when the shanks are cooked and done.
-- After 1 hour and 45 minutes, stir in 2 Tbsp of saffron solution, 1 tsp salt and ½ tsp of black pepper.
-- Add more hot liquid, if needed.
-- Cover and continue simmering on low until the lamb shanks are at your desired level of tenderness.
-- On my cooktop, this last cooking phase takes 30 minutes to have fall-off the bone tender shanks!
-- Find and remove the 2 bay leaves and the 2 pieces of cinnamon sticks.
-- Taste and adjust the salt and pepper and stir during the last few minutes.
MAKE THE SAFFRON CHEESE GRITS
-- Combine the chicken broth and milk in a medium-sized saucepan or pot.
-- Add the grits slowly while stirring.
-- Stir until grits are well mixed with the liquid.
-- Cook over medium heat while stirring occasionally until it starts boiling.
-- Stir in the ½ tsp of salt.
-- Cover the pot and reduce heat to low and cook for 8 minutes (after 4 minutes, stir the grits thoroughly).
-- After 8 minutes, uncover and keep stirring non-stop for another 5 minutes.
-- Turn the heat off.
-- Add in the chunks of butter, shredded cheese and brisket essence or liquid smoke, if using, and the 3 tbsp of saffron solution.
-- The smoked brisket essence is my original addition to the saffron grits; it gives the grits a smoky wonderful taste and aroma!
-- Stir until well incorporated and you see no separate streaks of saffron or cheese and the grits are a consistent, beautiful golden color.
-- NOTE: Grits are to be served immediately. If grits are too thick at the end of stirring all ingredients, add hot milk or cream, once Tbsp at a time, until the desired consistency is achieved.
SERVE LAMB SHANKS AND SAFFRON GRITS
-- For each serving, spoon 1/4 to 1/2 of the prepared grits in a medium bowl.
-- Place a lamb shank over the grits in each bowl, making sure that the side of the shank with the larger piece of meat is facing up!
-- Spoon some of the broth from the skillet around the perimeter of the grits in the bowl and a little bit over the shanks.
-- Put several pieces of carrot and celery around the lamb shanks as your garnish.
-- For added crunch, I like to add crispy fried onions right before serving.
-- You can serve lamb shanks and grits with your favorite salad!
-- The shanks and grits pair well with a dry red wine.
Nice recipe, I like it and lamb shanks is one of my favorite dishes.
I think this same recipe would work well with wild game, venison, caribou, partridge etc. The vege broth 🫑uplift those meats and don't let them dry out. Thanks for sharing.🦚
Love this recipe
Another delicious looking recipe! Thanks for sharing this. Can’t wait to make it
Ooh buddy that looks amazing! Sill have to make this soon
Delicious ❤ thanks for sharing 😋
I love Iranian dish please share more Iranian recipes ❤
❤❤❤I have to make this. Looks delicious.👍👍👍
Best cook and chef 💖
I made this today and it's beyond being delicious! I've tried several lamb shanks recipes but this is the best. Lamb shanks usually have an after taste. Not these lamb shanks :) they're truly fall off the bone. The aroma when it was cooking was unreal.
وای خدای من. امروز این رو پختم. واقعا عالی و خوشمزه.
Looks sensational. Can't wait to cook this!
IRANII NISTAM VALI MIKHAM BEPAZAM😊
I tried this with goat instead and it came out very good. Thanks!
Yes! Goat shanks will be good also! Enjoy!
SALAM BAGHELI POLO MISHE NESHOON BEDIN?
Hatman!
For sure!
Whoa! Persian Lamb shank on southern saffron grits! YES please! What time is feast on Spring Equinox? Can I come to Cafe Bagheri and we make together? I will bring lamb shanks, ok? ; )
Looks like you do have potential!😄