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 Chicken Stock 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.
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