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saffron-braised-lamb-shanks

This saffron braised lamb might be one of the best things I’ve ever made. It was tender, moist, rich, fragrant, all that good stuff. If you have some saffron lying around and you don’t know what to do with it, this is the perfect dish to make. On the side I made a cold, crisp, light, and acidic salad to balance the richness of the fatty lamb. Feel free to use any other braising meat for this, such as short ribs, beef cheeks, lamb shoulder, etc.. I’d recommend eating this with plain white rice, as that’s all you really need with such a flavorful dish.

Ingredients