Le Gigot D’Agneau Pascal (French Roast Leg of Lamb) PERSIAN VERSION

*Ingredients:*
2 lamb shanks
1 large onion, chopped
4 garlic cloves, minced
1 cinnamon stick
2 bay leaves
1 black cardamom pod
1 star anise
1 tsp black peppercorns
1 tsp salt (or to taste)
1 tsp turmeric powder
2 tbsp flour (for dredging)
2 tbsp vegetable oil (for sautéing)
1/2 cup white wine
1/2 cup tomato sauce
2 tbsp tomato paste
2 carrots, chopped
2 celery stalks, chopped
2 cups of water or stock
*Instructions:*
1. *Blanch the Lamb Shanks:*
Bring a large pot of water to a boil.
Blanch the lamb shanks for 3-4 minutes to remove impurities.
Remove and pat dry.
2. *Sauté the Lamb Shanks:*
Dredge the blanched lamb shanks in flour.
Heat vegetable oil in a large pan over medium-high heat.
Sauté the lamb shanks until golden brown on all sides. Remove and set aside.
3. *Prepare the Pressure Cooker:*
In the same pan, sauté the chopped onion and minced garlic until soft and fragrant.
Transfer the onion and garlic to the pressure cooker.
Add the sautéed lamb shanks to the pressure cooker.
Add the cinnamon stick, bay leaves, black cardamom, star anise, black peppercorns, salt, and turmeric.
4. *Cook in Pressure Cooker:*
Pour in 2 cups of water or stock to cover the lamb shanks.
Seal the pressure cooker and cook for about 40 minutes on medium heat, or until the lamb shanks are tender.
5. *Finish the Dish:*
Once the lamb shanks are cooked, release the pressure and open the cooker.
Add the white wine, tomato sauce, tomato paste, chopped celery, and carrots.
Simmer for an additional 10-15 minutes without the lid, allowing the flavors to meld and the sauce to reduce slightly.
6. *Serve:*
Serve the lamb shanks hot with the sauce and vegetables. Enjoy mashed potatoes, rice, or crusty bread on the side.
This enhanced version of the braised lamb shank recipe adds the warmth of turmeric and a richer sauce with the addition of tomato paste and white wine.
‪@sheilafard‬