🇮🇷 Iran · Food
Mahicheh (Persian Lamb Shanks)
By eatmundo · August 4, 2026
🇮🇷 IRSlow-cooked, melt-in-the-mouth lamb shanks braised in a golden, aromatic saffron and onion sauce. This is a regal dish often served at weddings or special gatherings in Iran.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat.
- 2
Sear the lamb shanks for 5 minutes until deeply browned on all sides, then remove them from the pot.
- 3
Add 3 thinly sliced onions to the same pot and sauté for 8 minutes until translucent and soft.
- 4
Stir in 4 minced garlic cloves and 1 teaspoon of turmeric, cooking for 1 minute until fragrant.
- 5
Mix in 2 tablespoons of tomato paste and cook for 2 minutes to remove the raw acidity.
- 6
Return the shanks to the pot, add enough hot water to submerge them halfway, and cover with a tight lid.
- 7
Reduce heat to low and simmer gently for 90 minutes until the meat begins to fall off the bone.
- 8
Dissolve the saffron in 2 tablespoons of warm water and pour over the shanks during the final 5 minutes of cooking.
Frequently Asked Questions
How do I know the lamb is done?+
The meat should be extremely tender and pulling away slightly from the bone when pierced with a fork.
Can I use other cuts of meat?+
Lamb shanks are traditional due to their richness, but veal shanks are an acceptable substitute.
Why use hot water instead of cold?+
Hot water prevents the meat from toughening up when it hits the pan, ensuring a softer texture.
How do I ensure the saffron flavor is strong?+
Always grind the saffron threads with a pinch of sugar before blooming them in warm water for the best extraction.
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