Think of Persian cuisine and you can almost smell the exotic spices. Cinnamon, cardamom, cumin, saffron..... We combine some of these spices and rub them on our Ontario lamb shank before smearing it with some Bedemjan - a traditional thick, slightly tart eggplant-tomato 'stew'. Slow-cooked, sous vide, to a fall-off-the-bone consistency, this lamb shank will transport you back to the Silk Road trade route! We pair this with our Persian Jeweled Rice and Braised Carrot and Parsnips.
Braised Persian Lamb Shank
150 g Persian Jeweled Rice
125 g Braised Carrot and Parsnips.
(Pictured here with Sautéed Yellow and Green Beans with Garlic)