Ingredients

• 4 lamb shanks , about 300g/10oz each (Note 1)
• Salt and pepper
• 1 – 2 tbsp vegetable oil (or canola)
• 1 large onion , sliced (yellow, brown)
• 6 cloves garlic , chopped
• 1 litre / 4 cups water
• 500 ml / 2 cups chicken broth
• 2 medium tomatoes , chopped

Spices:

• 1 tsp turmeric
• 3/4 tsp salt
• 1/4 tsp + 1/8 tsp nutmeg
• 1/4 tsp + 1/8 tsp cardamom powder
• 1/2 tsp cinnamon
• 1/8 tsp extra cinnamon , extra for later
• 1/4 tsp saffron threads (Note 2)

Instructions

• Sprinkle shanks with salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
• Discard excess oil, clean pot if it’s very dirty.
• Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
• Stir in the turmeric, cinnamon, tomatoes, and salt.
• Add chicken broth and stir well.
• Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. (Note 2)
• If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
• Bring up to the boil. Place the cartouche snugly on surface (if using), cover pot leaving a little crack (to ensure it doesn’t boil over).
• Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
• Add cardamom and nutmeg into liquid.
• Cook for another 1 hour until meat is very tender and falling off the bone.
• Carefully remove meat from liquid into a bowl and cover with foil.

Reduce broth:

• Simmer broth rapidly 30 – 45 min until reduced by half.
• Add saffron and remaining 1/8 tsp cinnamon.
• Simmer further 10 – 15 min until reduced to 500 ml / 2 cups. Should taste like a very well seasoned, intensely savoury but lightly spiced broth.

Finishing:

• Return meat to pot to gently reheat for a few minutes, turning and basting the meat with the liquid to keep it moist.
• Serve shanks with the braising liquid as a sauce. Pictured garnished with pomegranate seeds (leftover from salad, see Notes) or mint leaves, for visual only.