Flavorful Persian Braised Lamb Shanks

Rub 1 tablespoon of olive oil evenly over the lamb shanks, then generously coat them with salt. (5 minutes)

In a small bowl, combine the turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg. Sprinkle this spice mixture evenly over the lamb shanks, ensuring they are well coated. Let the lamb shanks marinate at room temperature for at least 1 hour to allow the flavors to meld. (1 hour, plus 5 minutes prep)

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and deeply browned, about 10 to 15 minutes. Add the minced garlic and cook until fragrant, about 1 minute more. Remove the onion and garlic mixture from the pot and set aside. (15 minutes)

In a small bowl, whisk together the hot water, lime juice, rosewater, and crumbled saffron. Cover the bowl and let the saffron steep for at least 10 minutes to release its color and aroma. (10 minutes)

Heat the remaining 2 tablespoons of olive oil in the same pot over medium-high heat. Working in batches, sear the lamb shanks on all sides until deeply browned, about 5 to 8 minutes per batch. This step is crucial for developing rich flavor. Transfer the browned lamb shanks to a plate. (20 minutes)

Pour the red wine into the pot and scrape up any browned bits from the bottom, deglazing the pot. Add the reserved onion and garlic mixture, the steeped saffron mixture, chopped parsley, thyme leaves, lime zest, and bay leaves. Return the lamb shanks to the pot and pour in the hot chicken broth, ensuring the shanks are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer gently for about 2 1/2 hours, or until the lamb shanks are incredibly tender and easily pull away from the bone. (2 hours, 30 minutes)

Preheat your oven to 250 degrees F (120 degrees C). (5 minutes)

Uncover the pot and simmer the sauce over medium heat for about 20 minutes, or until it has reduced slightly and thickened to your liking. (20 minutes)

Transfer the lamb shanks from the pot to an oven-safe dish. Place them in the preheated oven to keep warm while you finish the sauce. (5 minutes)

Bring the remaining broth in the pot to a boil over medium-high heat and simmer for about 10 minutes, or until it has thickened into a rich, flavorful sauce. Spoon the sauce generously over the lamb shanks before serving. (10 minutes)