Persian Lamb Shanks

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• 4 each Lamb shanks
• 3/4 tsp Salt
• As needed Black pepper
• 2 tablespoons Vegetable oil
• 1 each Onion
• 6 cloves Garlic
• 1 l Water
• 500 ml Chicken broth
• 2 each Tomato
• 1 tsp Ground turmeric
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground cardamom
• 1/2 tsp + 1/8 tsp Ground cinnamon
• 1/4 tsp Saffron threads

1. Sprinkle shanks with salt and pepper.
2. 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.
3. Discard excess oil, clean pot if it's very dirty.
4. Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
5. Stir in the turmeric, cinnamon, tomatoes, and salt.
6. Add chicken broth and stir well.
7. 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)
8. If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
9. 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).
10. Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
11. Add cardamom and nutmeg into liquid.
12. Cook for another 1 hour until meat is very tender and falling off the bone.
13. Carefully remove meat from liquid into a bowl and cover with foil.
14. Simmer broth rapidly 30 - 45 min until reduced by half.
15. Add saffron and remaining 1/8 tsp cinnamon.
16. 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.
17. Return meat to pot to gently reheat for a few minutes, turning and basting the meat with the liquid to keep it moist.
18. 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.