Phesoliyeh With Lamb Shanks

Phesoliyeh With Lamb Shanks Ingredients

half a kilo of berlotti beans fresh is best3 kilos lamb shanks cut into pieces (i like a lot of meat)2 big brown onions diced2 bunches of coriander finely chopped1 whole head of garlic crushed7 spice1 chicken stock cube1 beef stock cubebayleafcinnamon stickpasatta 1 bottle1 can crushed tomato’schilli (optional)saltghee( ingredients are to my likings you might like to adjust or add more or less)

Method

in a large pot sear shanks in some ghee and then cover with water, add bayleaf , cinnamon stick, 1⁄2 of the chopped onions and let boil until meat is almost falling off the bone should take around 3 hours.For a quicker option you can put them in a pressure cooker for 1⁄2 an hour and they can finish the cooking process in a pot.remove any scum that rises to the surfaceremove shanks from pot and set asidein a sauce pan add 1 tbs ghee fry off the rest of the onion, coriander, chilli (if using) and garlic for 2 minutes and then add to the stock add stock cubes , 7 spice , salt.add the the beans then add the pasatta and crushed tomato canreturn shanks to pot and let it boil until beans are soft and sauce has thickened . I prefer a thicker consistency . Also I dont like to add tomato paste as I feel it gives an acidic taste.serve along side egg noodle rice and a squeeze of lemon juice.