Nowruz: a Persian Lamb and Kidney Bean Stew
Photo by Adam Milliron. Styling by Ana Kelly.
Chef Palak Patel researched the spring festivals of India, Iran and Uzbekistan — some of the most ancient celebrations of humankind. Traditional foods prepared to celebrate the return of good weather and plenty are abundant, full of flavor, and very satisfying. Serve this recipe with Jeweled Rice. Serves 4.
Ingredients
3 lamb shanks (about 3-4 pounds total)
¼ cup grapeseed oil or canola
2 medium onions, thinly sliced
3 large carrots, peeled, cut into 1/4-inch-thick rounds
4 garlic cloves, minced
4 dried Omani limes, punctured with a sharp knife
¼ teaspoon saffron threads
1 teaspoon ground turmeric
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-sodium chicken broth
1 14 1/2-ounce can low-sodium beef broth
3 cans kidney beans, rinsed
Kosher salt to taste
Freshly ground black pepper
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel
Instructions
Sprinkle shanks with kosher salt and fresh pepper. Working in batches, heat two tablespoons of oil in a heavy large pot over medium-high heat. Add shanks to the pot and cook until brown on all sides, about 8 minutes. Transfer shanks to a bowl and rest.
In an extra-large dutch oven, add onions, carrots, and garlic to the pot and sauté until golden, about 10 minutes. Add remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 1 ½ hour.
Remove the lid and simmer until meat is very tender, about an hour longer.
Transfer shanks to platter; tent with foil. Boil juices in a pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
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