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 Ash-e Jow Recipe (Persian barley bean soup) | Whats4eats
butter, lamb shank, oil, barley, turmeric, pepper, kidney bean, lentil, chickpea, carrot, onion, spinach, salt, stock or broth, sour cream, yogurt (plain), water, ghee
This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish.
Heat the butter...
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|  Braised Lamb Shanks with Peppers And Garlic Recipe - Jeremiah Tower | Food & Wine
butter, lamb shank, yellow/orange bell pepper, red bell pepper, chicken stock, thyme, pepper, bay leaf, garlic, salt, stock or broth
Jeremiah Tower was the chef at Chez Panisse in the early Seventies. He introduced this dish at Stars in San Francisco, which he opened in 1984. M...
Instructions Checklist Step 1 Preheat the oven to...
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Spiced Lamb Shanks with Almonds and Dates Recipe - Gordon Hamersley | Food & Wine
lamb shank, tomato paste, chili dried/powder, chicken stock, olive oil, oil, almond, pepper, nutmeg, fennel seeds, cloves, cinnamon, allspice, date, carrot, onion, garlic, sherry vinegar, salt, stock or broth, fat, red wine, water
More Amazing Lamb Recipes...
Instructions Checklist Step 1 Preheat the oven to 350 . In a heatproof bowl, cover the chiles with the boiling water and set aside until softened, about 20 minutes. Drai...
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|  Slow-cooked Lamb stew (SCD) Recipe | SparkRecipes
lamb shank, pepper, mint, mushrooms, carrot, salt, stock or broth
Slow cooked lamb stew...... mmmmm!
Preheat the slow cooker. Heat the stock and add to slow cooker along with lamb shank,carrots and mushrooms. Season to taste. Cover and leave to cook for 8 hours or o...
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| Mum’s bean broth Recipe | SparkRecipes
lamb shank, lima bean, carrot, salt, stock or broth, water
A Serving Size: 1 Number of Servings: 4 Recipe submitted by SparkPeople user NEWNAN18. Share on Facebook Share on Pinterest Share by Email More sharing options Share on Twitter Print TAGS: Appeti...
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| Braised shanks with barley broth
lamb shank, red onion, olive oil, barley, pine nut, parsley, fennel seeds, bay leaf, mushrooms, fennel, soy sauce, salt, stock or broth, pasta
1) Place the barley in a small pan, cover with 3cm of water and bring to the boil. Simmer for 20 minutes, then drain the barley. 2) Place a heavy-based pot with a tight fitting lid on the stove, one t...
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