Persian-Spiced Lamb Shanks

1. Prepare the Lamb Shanks

Trim excess fat from lamb shanks and season with salt. Mix spices and coat the lamb shanks, then let sit for an hour or overnight.

2. Brown the Lamb Shanks

Heat oil in a Dutch oven over medium-high heat and brown the lamb shanks on all sides, about 5 minutes per shank.

3. Prepare the Saffron Mixture

Steep saffron in lime juice, 2 teaspoons of rosewater, and a little warm water for about 10 minutes.

4. Cook the Onions and Aromatics

Remove lamb shanks and set aside. Cook chopped onion with a pinch of salt until soft, then stir in lime zest, orange zest, thyme, and bay leaves, and pour in the saffron mixture.

5. Braise the Lamb Shanks

Return lamb shanks to the pot and add chicken broth. Bring to a boil, cover, and transfer to a preheated oven at 350°F (175°C). Braise for about 1.5 hours.

6. Finish the Sauce

Remove lamb shanks to a serving dish. Strain the braising juices, skim off fat, adjust seasoning with rosewater, and reheat the sauce.

7. Serve the Dish

Pour the warm sauce over lamb shanks and garnish with chopped parsley, mint, and orange zest.