Persian celery, parsley and mint stew

Here, I present to you my Persian celery stew with some modern twists. The traditional version does not contain brown stock and brown roux. Also, the acidity comes from dried Persian limes. Here I used preserved lemon mainly cause I could not find the stuff  and also cause I like the first better.

200 gr Italian parsley with stems, finely chopped
100 gr mint,  finely chopped
400 gr celery, half finely chopped; the other half very
coarsely chopped.
1/2 preserved lemon(or 2 dried Persian limes)
1 medium onion, finely chopped
500 gr lamb shanks
4 TBSP oil
2 TBSP flour
1 TSP turmeric
Pinch of saffron
2 cups brown beef stock
Salt and pepper to season

Cut the veggies

Season the meat with salt and pepper. Wash, drain, dry and chop the herbs.

Put the herbs, coarsely chopped part of celery stems and preserved lemon slice in your Crock-Pot  

In a hot pan, brown all sides of  the meat.  Move to the Crock-Pot 

Lower the heat,  and add the veggies and cook until translucent. Add the spices and flower. Stir to a brown roux  

Add the stock, bring to a boil. Add to the Crock-Pot. Make sure 2/3 of meat is in the liquid. 

Put a piece of parchment paper on the surface and braise for 5 hours in low. Skim the excess fat


Behnaz said…
mitoonam beporsam modele aram pazetoon chi hast lotfan?
Doozel said…
تاثیر زیادی نداره. ولی
crock pot
از همه بهتره