Lamb shank tagine with prunes and yogurt mint sauce, made in a Dutch oven

Steep a pinch of saffron in about a cup of boiling water in a bowl; set aside.

Drizzle the lamb shanks with olive oil; mix turmeric, cumin, coriander, cinnamon, ginger, cardamom and red pepper flakes and coat both sides, with about two teaspoons of salt and black pepper. Can be done a day ahead and refrigerated.

Brown the lamb in a 500F oven, about 10 minutes on one side and 5 on the other (or in batches in the pot, 4 to 5 minutes a side).

Cook a finely chopped large onion in olive oil with a pinch of salt over medium heat until soft and golden.

Add five grated garlic cloves and warm through, then a heaping tablespoon of tomato paste for up to a minute.

Layer the lamb shanks over the onion mixture; rinse the browning pan with about a cup of water and add it with the drippings.

Add the saffron water, a 16-ounce can of grated or crushed tomatoes, a pinch of salt and 12 chopped prunes.

Cover and bring to a boil, then take off the heat.

Lower the oven to 325F and bake the covered pot about two to two and a half hours, up to three, until the meat is falling off the bone; stir the top shanks to the bottom at about 1.5 hours.

For the sauce, mix plain yogurt (or Greek thinned with water) with salt, pepper, the juice of a lemon and a handful of finely chopped mint.

Serve a lamb shank over rice pilaf with plenty of sauce, drizzle with yogurt sauce, and top with chopped parsley.