Arni Kokkinisto Metamorfosi: Slow-Braised Lamb Shank with Saffron-Kissed Fava Puree and Crispy Leeks

Preheat your oven to 160°C (325°F). Season the lamb shanks generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Heat 2 tablespoons of extra virgin olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until beautifully browned, about 3-4 minutes per side. Remove the shanks and set aside.

Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the pot. Add the diced red onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.

Stir in the crushed tomatoes, beef broth, bay leaves, cinnamon stick, dried oregano, fresh thyme, and orange zest. Bring the sauce to a gentle simmer.

Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the sauce. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.

Braise for 2.5 to 3.5 hours, or until the lamb shanks are incredibly tender and practically falling off the bone. Check occasionally to ensure there's enough liquid; if not, add a splash more broth or water. Once cooked, remove the lamb shanks and keep warm. Discard the bay leaves and cinnamon stick from the sauce.

While the lamb braises, prepare the Fava Puree: In a medium saucepan, combine the rinsed split yellow peas with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the fava beans are very tender. Drain any excess liquid.

Transfer the cooked fava to a food processor. Add the steeped saffron (with its water), fresh lemon juice, 4 tablespoons of extra virgin olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Process until completely smooth and creamy. Adjust seasoning to taste.

Prepare the Crispy Leeks: Heat the vegetable oil in a small, deep pot or cast-iron skillet over medium-high heat to 175°C (350°F). Toss the thinly sliced leek rings with the all-purpose flour until lightly coated.

Carefully add a handful of floured leeks to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Using a slotted spoon, transfer the crispy leeks to a plate lined with paper towels to drain. Season immediately with a pinch of salt. Repeat with the remaining leeks.

To serve, spoon a generous portion of the saffron-kissed fava puree onto each plate. Place a tender lamb shank on top of the puree. Drizzle with some of the rich braising sauce from the pot, and garnish with the crispy fried leeks. Serve immediately.