Saffron Braised Lamb With Cucumber & Radish Salad & Rice

By Chef Zachary Neman

Chef Zachary Neman (@cheffinwithzach on Instagram) introduces us to one of his favorite dishes.
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    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

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