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Saffron-baked Lamb Shanks

1 3/4 lb Red potatoes; peeled
1/8 ts Saffron threads
2 lb Lamb shanks; trimmed
1/3 c Olive oil 2 3/4 Lemons; juiced


Combine potatoes and saffron in a large bowl. Cover with salted water and let stand 30 minutes. Preheat oven to 350F. Drain potatoes, reserving 3/4 cup plus 1 Tbs. of the water. Place lamb shanks in a large roasting pan. Arrange potatoes around lamb. Add reserved water and pour oil and lemon juice over lamb. Season with salt and pepper to taste. Cover and bake 1-1/2 to 2 hours, until lamb is tender.


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