Persian Lamb Shanks

1. Grind a pinch of saffron threads in a small mortar and pestle. Add the saffron to 1/4 cup of boiling water; mix and keep to the side.

2. In a large cast iron pot, heat some vegetable oil and sear each lamb shank until all sides have browned. Set lamb shanks aside.

3. In the same cast iron, heat 2 tablespoons of vegetable oil, and add the chopped onion, salt, turmeric, black pepper, and cardamom, and sauté for a few minutes until the onions become transparent. Add cinnamon stick, bay leaves, and honey. Mix well.

4. Add the lamb shanks into the cast iron, add the saffron water and cover well with water (about 4 cups of water). Bring the liquid to a boil; reduce heat, cover, and leave to simmer on low heat for 75–90 minutes. The longer you allow the meat to cook on low heat, the more your meat will become succulent and tender.