Mahiche ba Baghali Polo Recipe - Persian Recipes by I got it from my Maman
Lamb Dishes Persian Classics

Mahiche – Persian Lamb Shanks

Mahiche aka Lamb shanks make the perfect Sunday dinner! They look like you made a big effort, but they’re actually so easy to prepare. And the taste! Don’t get me started on the taste of these fall-off-the-bone-tender, mouthwatering shanks!

To turn them into a real Persian classic, serve them with Baghali Polo – Broad Bean and Dill Rice. They also go great with Baghali Polo’s sister dish Nokhod Polo – Pea and Dill Rice.

Whichever way you decide on serving them, I guarantee you won’t regret it!

Mahiche ba Baghali Polo Recipe - Persian Recipes by I got it from my Maman

Would you like to learn how to master this and 11 other classic Persian dishes from the comfort of your own home? Check out my Persian Classics Cooking Course, in which I guide you through each dish in bitesized step-by-step videos. I explain which equipment is helpful when it comes to Persian cooking and walk you through the special ingredients, that are commonly used in Persian cuisine.

Ingredients (for 4, if served with Baghali Polo)

2 lamb shanks (approx. 1.9lbs / 850g)

1 onion

4 cloves garlic

6 tbsp vegetable oil

1 tbsp tomato paste

1 tsp turmeric

1/2 tsp black pepper

Salt to taste

Time

Prep: 15 min

Cook: 2 h

Total: 2 h 15 min

Method

Peel the onion, cut it in half and slice it. Peel the garlic cloves and slice them as well.

Heat 4 tbsp vegetable oil in a frying pan and sauté the lamb shanks for about 10 minutes until golden brown from all sides.

Remove the meat from the pan and gently sauté the onions in the same oil. After 5 minutes add the garlic and sauté both together for another 5 min. 

Then add the tomato paste to the onions and season with turmeric, black pepper and salt. Combine everything well and let the tomato paste fry gently for a few minutes, then add 2 cups / 470ml freshly boiled water.

Give the mixture a good stir and return the meat to the pan. Put on the lid and let it simmer over low heat for 1h 45min. Turn the lamb shanks occasionally.

For the ultimate Persian culinary experience enjoy with Baghali Polo (Broad Bean and Dill Rice) or with Nokhod Polo (Pea and Dill Rice).


Mahiche ba Baghali Polo Recipe - Persian Recipes by I got it from my Maman
5 from 2 votes
Print

Mahiche – Lamb Shanks

Course Main Course
Cuisine Persian
Keyword lamb shanks, mahiche
Prep Time 15 minutes
Cook Time 2 hours
Servings 4 people
Author Hami

Ingredients

  • 2 lamb shanks (approx. 1.9lbs / 850g)
  • 1 onion
  • 4 cloves garlic
  • 4 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • salt to taste

Instructions

  1. Peel the onion, cut it in half and slice it. Peel the garlic cloves and slice them as well.

  2. Heat 4 tbsp vegetable oil in a frying pan and sauté the lamb shanks for about 10 minutes until golden brown from all sides.

  3. Remove the meat from the pan and gently sauté the onions in the same oil. After 5 minutes add the garlic and sauté both together for another 5 min. 

  4. Then add the tomato paste to the onions and season with turmeric, black pepper and salt. Combine everything well and let the tomato paste fry gently for a few minutes, then add 2 cups / 470ml freshly boiled water.

  5. Give the mixture a good stir and return the meat to the pan. Put on the lid and let it simmer over low heat for 1h 45min. Turn the lamb shanks occasionally.

  6. For the ultimate Persian culinary experience enjoy with Baghali Polo (Broad Bean and Dill Rice) or with Nokhod Polo (Pea and Dill Rice).

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Mahiche! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by! Enjoy your meal!

4 Comments

  1. 5 stars
    I made this recipe for my family of six along with the dill broad bean rice and it was incredible. I made four big lamb shanks but I should have made more. My kids were literally licking the bones clean! My husband requested I make this recipe on a weekly basis, and that says a lot because he’s my pickiest eater. The flavours were amazing and the meat was so tender. It was wonderful!!!

    1. Hi Kristin, thank you so much for your kind words and brilliant review. I’m so glad that you and your family enjoyed the dish. 🙂

  2. 5 stars
    We were in Iran this Nowruz, this was our first travel ever since the pandemic and this trip was very close to my heart especially having my younger sister with me, so we ensured to make the most of every moment. After returning back to Bahrain we had this immense homesickness and sadly we can’t go back anytime soon due to travel restrictions. Though there are many Persian places over here but unfortunately they’re not as authentic and are overly priced, so with little hope I was surfing the net and found your page, I can’t be grateful enough. Your methodology is very simple and practical for anyone to follow, I made this recipe as it is but added little red chili flakes for that extra twist cause and it turned out to be just perfect, served with naan/ khobuz. My baby sister was like finally we have a piece of Iran in Bahrain. Thank you very much for this, khayli mamnoonam, and look forward to try your other creations. Regards,

    1. Thank you so much for sharing this. I’m so glad to hear that the recipe helped you and your sister bring a piece of Iran to Bahrain. Best compliment ever! 🙂

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