• 1½ kg lamb shanks, with bones
• 10 cups water or 2½ liters
• Pinch of saffron filaments
• 2 dried limes, cut into halves
• 15 whole cardamom pods
• 2 cubes MAGGI® Mutton Bouillon
• 3 tablespoons tomato paste
• ½ cup fresh dill or 35 g, chopped
• 1 medium tomato or 150 g, peeled and diced
• 1 large onion or 200 g, cut into quarters
• 2 medium carrots or 300 g, peeled and cut into large cubes
• 1 medium potato or 250 g, peeled and cut into large cubes
• 2 baby zucchini or 200 g, cut into large cubes

Preparation

In a large pot, put lamb shanks with water. Bring to boil and remove froth if it appears. Cover and simmer for 1½ hours or until shanks are tender. Remove shanks from water and set aside.

Strain 5 cups of the shanks stock and pour them in a large sauce pan. Discard as much fat as possible from the shanks stock by removing it off the surface as it appears using a spoon. Add saffron leaves, dried limes, cardamom pods, MAGGI® Mutton Bouillon cubes, tomato paste, fresh dill, tomatoes, onions, carrots, potatoes and baby zucchinis. Bring to boil and simmer on low heat for 10 minutes or until all vegetables are almost cooked then add the shanks and simmer all for another 5 minutes or until all vegetables are well cooked.