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Saffron Braised Lamb Shanks Recipe (with Video)

Sugar-free, Soy-free, Meat

Discover our Saffron Braised Lamb Shanks Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 4h


- 2 lamb shanks
- 1 tsp Saffron, crushed and steeped in a few ice cubes
- Salt
- Pepper
- Cumin
- Coriander
- 0.5 cinnamon stick
- 1 Onion
- 1 garlic bulb
- 1 Carrot
- 2 Celery stalks
- 2 tbsp Tomato paste
- 15 olives
- low-sodium chicken stock
- tarragon
- Mint
- Thyme
- Rosemary
Simple Cucumber-Radish Salad
- 1 English cucumber, thinly sliced
- 8 Radishes, thinly sliced
- 2 tbsp tarragon
- 2 tbsp Mint, finely chopped
- 1 Lemon, juiced
- 3 tbsp Extra virgin olive oil
- Salt, to taste
- Pepper, to taste
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Method for preparing saffron
1. Start with the saffron– crush and add a few ice cubes.
2. Crush the ice cubes and mix with the saffron and let steep for now.
Preparation of ingredients for the braise
1. Season your lamb shanks liberally with salt, pepper, coriander, and cumin.
2. Quarter an onion, but keep the root intact–just slice off the dirty part.
3. Slice a bulb of garlic through the center, and cut carrot and celery into chunks.
4. Remove the pits of the olives and chop to get as fine of a paste as possible.
Cooking the lamb shanks
1. Using a wide pot/pan, sear lamb shanks over medium high–we want color on the outside but try not to burn the seasonings on there.
2. Add your onion, garlic, celery and carrot.
3. Once they have some color, add a cinnamon stick along with the tomato and olive pastes.
4. Let that cook for a bit longer then cover 3/4 of the way with low-sodium chicken stock (any other low-sodium stock/broth of choice or water with a pinch of salt will work too).
5. Add the saffron water and stir to incorporate.
6. Bring to a boil, cover, and throw into a 300ºF oven for 4 hours.
After braising the lamb
1. Once the lamb is done braising, pull it out and set aside–be careful, it will be super tender at this point so try to pick it up without breaking any meat off.
2. Strain off the braising liquid and add back to the same pot/pan along with the lamb shanks.
3. Reduce over medium-high heat, basting the lamb, until the braising liquid is syrupy and sticks to the meat like a glaze.
Final mixing of ingredients
1. Add all above ingredients to a bowl and mix to thoroughly incorporate.

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