This delicious yet authentic Persian Lamb Shanks by Olivia Andrews is made easily in the slow cooker using lamb shanks, black-eyed peas, dried limes, dried fenugreek leaves, ground turmeric, and dried mint.

To make Persian Lamb Shanks in your slow cooker or crockpot, simply brown the lamb, combine it with spices and peas, and cook on low for 10 hours until tender and flavorful.

So, dive into this taste of Persian cuisine with its deep, comforting flavors and simple preparation.

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Slow Cooker Persian Lamb Shank Ingredients

• 1 tbsp olive oil
• 6 small lamb shanks
• 185 g (6½ oz/1 cup) dried black-eyed peas, soaked overnight, drained and rinsed
• 3 garlic cloves, crushed
• 6 dried limes, pricked with a fork
• 3 tbsp dried fenugreek leaves
• 2 tsp ground turmeric
• 1 tbsp dried mint
• 6 spring onions (scallions), thinly sliced, with paler and green parts kept separate
• 300 g (10½ oz/4 cups) shredded kale leaves
• 4 tbsp extra virgin olive oil
• 60 g (2 oz) butter
• 400 g (14 oz/2 cups) basmati rice, cooked
• 500 g (1 lb 2 oz) frozen broad beans, thawed
• 2 large handfuls of coarsely chopped dill

How To Make Persian Lamb Shank In Slow Cooker

1. Prepare the lamb for searing: In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat, then season the lamb shanks with salt and pepper, searing them until they are browned on all sides, about 5 minutes.
2. Prepare the slow cooker mixture: In the slow cooker, combine the overnight soaked, drained, and rinsed black-eyed peas, crushed garlic, pricked dried limes, dried fenugreek leaves, ground turmeric, and dried mint.
3. Add the lamb and water to the slow cooker: Place the seared lamb shanks in the slow cooker, add the paler parts of the spring onions, and pour in 750 ml (26 fl oz/3 cups) of water; season the mixture with additional salt and pepper.
4. Cook the lamb shank mixture: Cover the slow cooker and cook the lamb shank mixture on low heat for 9 hours, ensuring the meat becomes tender and the flavors meld together.
5. Add the final greens: Stir the green parts of the spring onions and the shredded kale leaves into the slow cooker, and continue cooking on low heat for an additional 1 hour.
6. Prepare the broad bean and dill rice: Heat 4 tablespoons of extra virgin olive oil and 60 grams of butter in a saucepan over medium heat; cook the crushed garlic until golden, about 2-3 minutes, then stir in the cooked basmati rice, thawed broad beans, and coarsely chopped dill, cooking for another 2 minutes to integrate the flavors.
7. Serve the dish: Serve the tender, flavor-infused lamb shanks with the aromatic broad bean and dill rice, creating a perfect blend of textures and tastes that are sure to delight.

How can I tell when the lamb shanks are perfectly cooked?

The lamb shanks are perfectly cooked when the meat is tender enough to fall off the bone easily. You can check this by gently pulling on a piece of the meat with a fork to see if it separates easily.

Recipe Tips

• Enhance the browning: Before adding lamb shanks to the slow cooker, ensure you sear them until dark brown on all sides to deepen the flavor of the dish.
• Moderate the lime flavor: If the dried lime is too strong, use half the amount and add a teaspoon of lemon juice for a milder citrus taste.
• Use fresh herbs: Adding fresh mint or dill in the last hour of cooking adds a burst of freshness that dried herbs can’t match.
• Thicken the sauce: For a thicker gravy, mix a tablespoon of cornstarch with two tablespoons of water and stir into the slow cooker 30 minutes before serving.
• Finish with olive oil: Drizzle high-quality extra virgin olive oil over the dish just before serving to enhance the flavors and add a luxurious touch.

Recipe Variations

• Try different beans: Replace black-eyed peas with chickpeas or lentils for a new texture and flavor experience in the dish.
• Swap the greens: Use spinach or Swiss chard instead of kale, adding them in the last 15 minutes of cooking to keep them tender and vibrant.
• Add some heat: Include a diced chili pepper or a teaspoon of red pepper flakes for a spicy version of the dish.
• Substitute the meat: Use beef short ribs instead of lamb shanks, adjusting the cooking time to ensure they become perfectly tender.
• Make it creamy: Stir in a few tablespoons of Greek yogurt or sour cream just before serving to introduce a creamy texture and tangy flavor.

What To Serve With Persian Lamb Shanks

I always love serving Persian lamb shanks with saffron-infused jasmine rice, Orange Glazed Carrots, crisp fennel and orange salad, and creamy garlic mashed potatoes.

You can also offer rosemary and olive focaccia or a cucumber yogurt salad.

How To Store Leftover Persian Lamb Shanks

In The Fridge:

To store leftover Persian lamb shanks in the fridge, first let them cool to room temperature. Then, transfer the lamb shanks and any juices into an airtight container. They can be refrigerated safely for up to 3 days.

In The Freezer:

Persian lamb shanks can be frozen for later use. After cooling, place them in a freezer-safe container or a heavy-duty freezer bag. Pour over some of the cooking liquid to help maintain moisture and flavor. You can store them in the freezer for up to 3 months.

How To Reheat Leftover Persian Lamb Shanks

To reheat leftover Persian lamb shanks, place them in a saucepan over medium heat. Add a few tablespoons of water or broth to prevent them from drying out. Cover the pan and let them heat slowly, stirring occasionally, until they are heated through.

Check out More Slow Cooker Recipes:

• 4 Ingredients Slow Cooker Lamb Shanks
• Slow Cooker Lamb Tagine Harissa
• Slow Cooker French Onion Lamb Chops