Mahicheh

Ingredients

Instructions

1. 1

   Preheat the oven to 190°C. Crush the saffron threads to a powder, then steep them in the boiling water for 10 minutes to bloom fully. Pat the lamb shanks dry and season them all over with the salt and black pepper.

2. 2

   Heat a heavy ovenproof pot or Dutch oven over medium-high heat. Add the olive oil and sear the lamb shanks well on all sides for 8-10 minutes until deeply browned; proper color here builds the sauce. Remove the shanks to a plate.

3. 3

   Lower the heat to medium. Add the onion and cook for 6-8 minutes, stirring often, until softened and golden at the edges. Add the garlic, turmeric, and ground cinnamon and cook for 1 minute more, just until fragrant; do not let the garlic burn or the braise will taste bitter.

4. 4

   Return the lamb shanks to the pot. Pour in the saffron infusion, the dried limes, and the hot water or light lamb stock. Bring just to a simmer, spooning some onion mixture over the meat. The liquid should come roughly halfway up the shanks; add a splash more hot water only if needed.

5. 5

   Cover tightly and braise in the oven for 35 minutes. Turn the shanks, re-cover, and cook for 10-15 minutes more, until the meat is very tender when pierced and starting to pull from the bone. Smaller shanks can finish within this time; if yours are especially large, they will need longer than the 60-minute target.

6. 6

   Transfer the shanks to a warm plate and rest for 5 minutes. Meanwhile, place the pot over medium heat and reduce the braising liquid for 3-5 minutes to a glossy, lightly thickened sauce. Stir in the lemon juice and taste for seasoning; the dried lime should give a rounded bitterness and citrus depth, not harshness.

7. 7

   Return the shanks to the sauce to glaze them briefly, then plate and spoon over the onions and sauce. Finish with the parsley and serve hot.

Nutrition per serving

Notes

• •For the 60-minute limit to be realistic, use small lamb shanks from a young lamb; large shanks usually need 90-150 minutes for true braising tenderness.
• •If dried limes are very old and hard, soak them in warm water for 10 minutes before piercing to help release their flavor.
• •This is naturally low in carbohydrates; serve with grilled vegetables or a cucumber-herb salad to keep the meal low-carb.
• •A pressure cooker can produce a more traditional tenderness faster, but this version is designed for oven braising within the time limit as closely as possible.

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