Confit lamb shanks

Pat the lamb shanks dry, salt all over. Heat ghee in a heavy Dutch oven, sear the shanks twelve minutes turning regularly until each face is deep mahogany.

While the shanks brown, soak saffron in three tablespoons of warm water for ten minutes until the liquid turns deep red-orange. The colour will tint the entire braise.

Add cardamom, cinnamon, black pepper, bay leaves to the pot. Pour the saffron infusion and one and a half litres of hot water until the shanks are three-quarters covered.

Bring to a soft simmer, cover, transfer to a one hundred fifty degree oven. Braise three and a half hours, turning the shanks once at the halfway mark for even cooking.

Lift the shanks onto a warm plate. Place the pot back on the stove uncovered, reduce the cooking liquid over high heat ten minutes to a glossy sauce that coats a spoon.

Return the shanks to the pot, baste with the reduced sauce until each one is varnished. Serve on a deep platter with the rest of sauce. The meat falls from the bone at the touch of a fork.