Slow-Braised Lamb Shank with Saffron-Infused Brown Rice and Charred Kale

Preheat your oven to 325°F (165°C).

Season the lamb shanks generously with salt and pepper.

In a heavy-bottomed Dutch oven, heat a touch of olive oil and sear the shanks until deeply browned on all sides, about 8 minutes.

Remove the meat, then add the diced onions and minced garlic to the pot, sweating them until soft and aromatic.

Return the lamb to the pot, add enough water to halfway cover the shanks, and cover tightly.

Braise in the oven for 2.5 hours until the meat is fork-tender and falling off the bone.

Meanwhile, cook the brown rice in a separate pot with a pinch of saffron.

In the final 10 minutes of cooking, heat the remaining olive oil in a skillet and char the kale until crisp at the edges.

To plate, mound the saffron-scented rice, place the tender lamb shank atop, and arrange the charred kale to the side.

Spoon the braising liquid reduced into a glaze over the meat.