Saffron-Baked Lamb Shanks

Ingredients:

• 4 lamb shanks
• Salt and pepper to taste
• 2 tablespoons Sadaf olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon Sadaf ground cumin
• 1 teaspoon Sadaf ground coriander
• 1 teaspoon Sadaf ground cinnamon
• 1/2 teaspoon Sadaf ground ginger
• 1/2 teaspoon Sadaf ground turmeric
• 1/2 teaspoon Sadaf ground black pepper
• 1 cup beef or lamb broth
• 1 cup red wine
• 1 cup diced tomatoes
• 1/4 teaspoon Sadaf Saffron Threads
• 2 tablespoons chopped fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Season the lamb shanks with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the lamb shanks and brown on all sides, about 8 minutes.
3. Remove the lamb shanks from the skillet and set aside.
4. Add the onion and garlic to the skillet and sauté until softened, about 5 minutes.
5. Stir in the cumin, coriander, cinnamon, ginger, turmeric, and black pepper and cook for 1-2 minutes.
6. Pour in the broth, red wine, diced tomatoes, and saffron threads. Bring to a boil, then reduce the heat and simmer for 5 minutes.
7. Place the lamb shanks in a large baking dish. Pour the sauce over the lamb shanks.
8. Cover the baking dish with foil and bake in the preheated oven for 2 1/2 to 3 hours, or until the lamb is tender and falling off the bone.
9. Remove from the oven and let it rest for 10 minutes.
10. Garnish with chopped fresh parsley or cilantro before serving.

Note: You could also use a slow cooker for this recipe, just put all the ingredients into it and let it cook for about 6-8 hours on low.