Mahicheh

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C. Crush the saffron threads to a powder, then steep them in the boiling water for 10 minutes to bloom fully. Pat the lamb shanks dry and season them all over with the salt and black pepper.

   0.25 g saffron threads30 ml boiling water2 small lamb shanks, about 900 g total lamb shanks8 g fine salt2 g black pepper
2. 2

   Heat a heavy ovenproof pot or Dutch oven over medium-high heat. Add the olive oil and sear the lamb shanks well on all sides for 8-10 minutes until deeply browned; proper color here builds the sauce. Remove the shanks to a plate.

   20 ml olive oil2 small lamb shanks, about 900 g total lamb shanks
3. 3

   Lower the heat to medium. Add the onion and cook for 6-8 minutes, stirring often, until softened and golden at the edges. Add the garlic, turmeric, and ground cinnamon and cook for 1 minute more, just until fragrant; do not let the garlic burn or the braise will taste bitter.

   200 g, thinly sliced onion4 cloves, finely sliced garlic5 g turmeric2 g ground cinnamon
4. 4

   Return the lamb shanks to the pot. Pour in the saffron infusion, the dried limes, and the hot water or light lamb stock. Bring just to a simmer, spooning some onion mixture over the meat. The liquid should come roughly halfway up the shanks; add a splash more hot water only if needed.

   2 small lamb shanks, about 900 g total lamb shanks0.25 g saffron threads30 ml boiling water2 whole, pierced 3 times each dried limes450 ml hot water or light lamb stock
5. 5

   Cover tightly and braise in the oven for 35 minutes. Turn the shanks, re-cover, and cook for 10-15 minutes more, until the meat is very tender when pierced and starting to pull from the bone. Smaller shanks can finish within this time; if yours are especially large, they will need longer than the 60-minute target.

   2 small lamb shanks, about 900 g total lamb shanks
6. 6

   Transfer the shanks to a warm plate and rest for 5 minutes. Meanwhile, place the pot over medium heat and reduce the braising liquid for 3-5 minutes to a glossy, lightly thickened sauce. Stir in the lemon juice and taste for seasoning; the dried lime should give a rounded bitterness and citrus depth, not harshness.

   2 small lamb shanks, about 900 g total lamb shanks10 ml lemon juice
7. 7

   Return the shanks to the sauce to glaze them briefly, then plate and spoon over the onions and sauce. Finish with the parsley and serve hot.

   2 small lamb shanks, about 900 g total lamb shanks8 g, finely chopped flat-leaf parsley

Origin & History

Mahicheh is a beloved Persian preparation of braised lamb shank, often served at festive meals and family gatherings. Persian braising traditions favor aromatic spices, saffron, and the distinctive tang of dried lime, creating a flavor profile that is savory, floral, and gently sour. While many home-style versions are cooked longer, the essence of the dish remains the same: tender lamb in a fragrant onion-based sauce.