Serving Size: 4 People
4 lamb shanks
Kosher salt and freshly cracked black pepper, to taste
1 1/2 tsp. turmeric
Canola oil, as needed
1 large onion, chopped finely
1 head garlic, halved crosswise
3 celery stalks, cut into 3 pcs. each
1 pinch ground saffron*
Freshly squeezed lime juice
Serve with Dill and Fava Bean Rice with Romaine Tah-dig
1. Remove the extra fat and sinew from the lamb shanks and dry well. Sprinkle liberally with salt, pepper & ½ tsp. turmeric.
2. Heat a dutch oven over high heat and add a thin film of oil to cover bottom of pot. Brown meat well on all sides.
3. Remove shanks and set aside. Pour off any fat, wipe with a paper towel and reduce heat to medium. Add fresh layer of oil to cover bottom of the pan. There should be enough oil to fry the onions and have them move easily around the pan. Once the oil is heated, add onion and cook for 6-7 minutes or until golden. Add garlic, flesh side down, the celery, and remaining turmeric. Season with salt and pepper and sauté for 3 more minutes.
4. Add 3 cups of water and saffron. Season again, and bring to a boil, reduce the heat and cook for 2 1/2-3 hours, covered tightly in a 350 degree oven until fork tender. Remove celery, and season with salt, pepper and freshly squeezed lime juice, to taste. Serve with dill and fava bean rice.
To intensify the color of the saffron, add it to the bottom of small dish and place on top a very small ice cube. Set aside as you cook and watch the color turn a deep burnt orange red.