Braised Lamb Shanks With Rosewater & Advieh - cooking recipe

Ingredients

6 lamb shanks
4 eggs, beaten
8 garlic cloves, crushed
2 large onions, chopped
3 tablespoons honey
6 tablespoons canola oil
1/2 cup rose water
4 teaspoons salt
1 teaspoon pepper

Preparation

Preheat oven to 325 degrees Fahrenheit.
Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
eturn lamb shanks to Dutch oven, add 1 cup water and cover.
Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
Serve alongside saffron rice and mast-o-khiar and enjoy!