Persian Lamb Shanks – Fesenjoon


  1. Heat the oil in a large casserole over a medium heat and brown the meat on all sides for 8-10 minutes. Remove from the pan and set to one side.
  2. Meanwhile, tip the walnuts into a food processor or spice grinder and blend for a good 1-2 minutes until they turn into a thick peanut butter-like paste.
  3. Chuck the onions into the pan. Reduce the heat to low and cook, stirring occasionally, for 6-8 minutes until golden. Add the garlic, chopped tomatoes, tomato puree, pomegranate molasses, cinnamon, lamb stock and a really good pinch of salt and pepper. Mix together really well and bring to the boil.
  4. Return the lamb to the pan. Cover, reduce the heat to low and cook for 3-3 ½ hours until the meat falls off the bone at the touch of a fork. Remove from the pan and set to one side on a warm plate.
  5. Remove the lid and increase the heat slightly. Continue to cook for 30-40 minutes until the sauce is lovely and thick. Return the meat to the pan and just warm it through for 5 minutes.
  6. To serve, transfer to a warm serving dish. Garnish with pomegranate seeds and coriander. Grab a spoon and tuck in with the rice.


Serves 4-6

2 tbsp olive oil
4 lamb shanks
120g walnuts
2 onions, finely chopped
2 cloves garlic, finely chopped
1 tin chopped tomatoes
2 tbsp tinned tomatoes
3 tbsp pomegranate molasses
½ tsp cinnamon
750ml Lamb stock
20g pomegranate seeds
A small handful of coriander leaves
Rice to serve
Sea salt and pepper

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