By Chef Zachary Neman
Chef Zachary Neman (@cheffinwithzach on Instagram) introduces us to one of his favorite dishes.
- 1 tsp of saffron – smash up in water with ice cubes
- Season 2 lamb shanks with salt, pepper, coriander, and cumin
- Sear lamb shanks in a pan on medium-high heat
- Sautee 1/2 onion, 1 bulb garlic, 1 carrot, 2 celery stalks, cinnamon stick with tomato paste
- Remove pits and turn to paste 15 olives
- Add to sautéed mixture saffron juice with low sodium chicken stock
- Add lamb shanks with tarragon, mint, thyme and rosemary
- Braise covered for 300 F for 4 hours
- Make salad by slicing cucumbers, radishes and add herbs and lemon dressing
- Serve braised lamb shanks with rice and salad
