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1
Trim any excess fat from lamb shanks and season generously with salt.
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2
Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric.
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3
Sprinkle evenly over shanks and rub into meat.
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4
Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
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5
Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch.
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6
When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes.
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7
Remove and set aside, then brown the 2 remaining shanks.
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8
Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water.
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9
Let steep for 10 minutes.
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10
Heat oven to 350 degrees.
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11
Carefully remove all but 2 tablespoons oil from Dutch oven.
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12
Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes.
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13
Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves.
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14
Stir in saffron mixture.
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15
Lay in the lamb shanks and add the broth.
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16
Bring to a boil, then turn off heat and cover pot.
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17
Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone.
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18
Remove lamb shanks to a deep serving dish and keep warm.
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19
Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions).
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20
Skim fat, then taste and add salt if necessary.
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21
Add 1 more teaspoon rosewater, if desired.
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22
Reheat strained juices and pour over lamb shanks.
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23
Combine parsley, mint and reserved orange zest and sprinkle over top.
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24
Use a large spoon to break the tender shank meat into large chunks.
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25
Serve in low, wide soup plates, giving each portion a spoonful of the juices.
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26
Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
