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Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz) | Giveaway

Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz) is a staple dish in the Persian household, combining string beans and tomatoes with beef, lamb or chicken. Sponsored by Wolf Gourmet.

Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz) by FamilySpice.com

Cooking is really an art form. Some folks have a natural talent for blending flavors, while others need to cultivate their skills over time and with practice. I have always enjoyed cooking and have never been very intimated in the kitchen. When I was single and working in Miami, the only way I could eat Persian food was to make it myself. Those initial attempts at Persian stews did not compare with my mother or grandmother’s cooking. But, I was rather pleased with myself, all the same.

When I married a Persian, I became more determined to better my cooking skills in the kitchen. I watched my mother-in-law cook family favorites and quizzed my mother, aunt and uncle about recipes. Some attempts made it straight to the trash, and other times beginners luck was on my side.

Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz) by FamilySpice.com

There was a lot of growing pains as I cooked more and added more dishes to my recipe repertoire, especially for Persian dishes. One staple dish, is Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz). Most Persian stews are brimming with vegetables, and this one is no different. Fresh string beans are the focus in this dish, whether you use fat green beans or thin, French string beans. Seasoned with turmeric, dried limes and a dash of cinnamon and served on a bed of basmati rice.

But just like everything else, you are only as good as the tools you use. I was thrilled when Wolf Gourmet offered to send me a set of their gourmet stainless pots and pans to test out. I had been cooking with a worn out set of budget-friendly stainless pots and pans for the past 14+ years. Would a high end set really make a difference?

Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz) by FamilySpice.com

As usual, my engineer-husband was the first to comment and examine the new set. As he pulled out a pan from the box, he nodded his head approvingly, “Now these are nice and heavy. I like it!”

I quickly jumped in and pulled everything out myself. Since I cook in large quantities for my big family and extended family, size definitely matters. And these pots and pans, come in a nice variety of sizes: 6 quart round Dutch oven, 2 quart and 3 quart saucepan, 3.5 quart sauté pan, 11.5 inch and 8.5 inch skillet. The large 3.5 quart sauté pan caught my eye especially, perfect for pan seared chicken and the likes.

Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz) by FamilySpice.com

But what really impressed me was how well I cooked with this set. The pans heat up much more quickly than my old budget set, and it retained it’s heat longer. They are also oven safe, up to 500ºF, which means you can sear on the stove and finish cooking in the oven with any of these pieces.

Because of the large size pots and pans, I easily cooked up my lamb shanks and string bean stew. In the past few weeks, I have also made stove top granola, soup, pasta and a number of other meals with my new pots and pans. The sentimental old budget set of pots and pans? Well, they were added to our donation pile.

Win a 3.5 quart sauté pan with lid from Wolf Gourmet (retail value $329) on FamilySpice.com. Contest ends April 6, 2016.

This giveaway is now closed.

I love this product so much, that Wolf Gourmet is giving away a piece from this set to one lucky reader. Which piece? Well, my favorite one: The 3.5 quart sauté pan with lid, which retails for $329.

To enter, just subscribe to my blog and leave a comment below!

Giveaway disclosure: To enter you must be 18 years or older and reside in the 50 United States. Prize cannot be shipped to P.O. Boxes. Contest expires April 6, 2016. 

It’s your turn to take your cooking to the next level.

Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz) by FamilySpice.com

Read more about this 10-piece cookware set on the Wolf Gourmet website or visit Bloomingdale’s to purchase your own set.

And click here for the full recipe for my Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz).

Persian String Bean Stew with Lamb Shanks (Khorest-e Loobia Sabz)

Author:

Laura Bashar of Family Spice

String Bean Stew is a staple dish in the Persian household, combining string beans and tomatoes with beef, lamb or chicken.

Ingredients:

  • 3 TBS extra virgin olive oil
  • 1 large onion, diced
  • 3/4 tsp dried turmeric
  • 4 large lamb shank
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper, ground
  • 1 cup beef broth
  • 1 cup water
  • 4 limes, dried
  • 2 lb green beans, fresh
  • 28 oz diced tomatoes, canned
  • 3 TBS tomato paste
  • 3 TBS lemon juice
  • 1/4 tsp cinnamon, ground

Directions:

  1. In a large Dutch oven over medium high heat add:
    • 2 TBS extra virgin olive oil
  2. When oil is hot, stir in:
    • 1 large onion , diced
  3. Sauté until soft, then stir in:
    • 3/4 tsp turmeric, dried
  4. Place on a plate:
    • 4 large lamb shank
  5. Season lamb shanks with:
    • 1/2 tsp kosher salt
    • 1/8 tsp black pepper, ground
  6. Add seasoned lamb shanks to the onions in batches, two at a time.
  7. Brown lamb shanks evenly on all sides, remove and brown remaining two lamb shanks.
  8. Return lamb shanks to the pot and stir in:
    • 1 cup beef broth
    • 1 cup water
    • 4 limes, dried
  9. Reduce heat to simmer, cover and cook until meat starts to soften and retract from the bone, about 1-1 1/2 hours. Rotate the lamb shanks every 30 minutes or so as it cooks.
  10. Wash and pinch the stems from:
    • 2 lb green beans, fresh
  11. Cut string beans to desired length, 1-2 inches long.
  12. In a large pan, over medium-high heat add:
    • 1 TBS extra virgin olive oil
  13. Sauté string beans for about 5-7 minutes, until color starts to darken.
  14. Transfer string beans to the pot with the lamb shanks along with:
    • 28 oz diced tomatoes, canned
    • 3 TBS tomato paste
    • 3 TBS lemon juice
    • 1/4 tsp cinnamon, ground
  15. Stir to combine everything in the pot and continue to cook one more hour for flavors to meld together.

Notes:

Serve over a bed of basmati rice. Persian stews taste even better the next day. The longer it cooks at low temperature, the softer the meat will become. You can also freeze the stew and eat another day!

Cooking Tips: You can substitute the lamb shanks with 2-pounds of boneless beef stew meat. You can use frozen string beans instead of fresh. They will take less time to cook, so add towards the last 20-30 minutes of cooking time.

Prep Time:

Yield: Serves 6

Cook Time:

Disclosure: I received a 10-piece cookware set from Wolf Gourmet to review. I did not receive a stipend for this post. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.