1. Preparing the lamb shanks (1 day ahead): Preheat the oven to 295°F (145°C/Gas Mark 2). Peel and finely chop the onions and garlic. Peel and hull the tomatoes and remove the seeds. Place the seeds in a colander and allow the excess liquid from them to drain into a bowl – it will be used for cooking later. Cut the tomatoes into 3⁄4in. (2cm) dice.
2. Lightly season the lamb shanks with salt and pepper and dredge them in the flour to coat, shaking off any excess. Warm a little olive oil in a Dutch oven over high heat, then add the lamb shanks and sear until they are browned and caramelized on all sides.
Remove the shanks from the pan, reduce the heat, and add the onions and garlic. Cook until they are translucent and any liquid from them has evaporated completely. Crumble in the saffron threads, add the ras el hanout, and cook for 2 minutes.
3. Return the lamb shanks to the pan and add the tomatoes, the juice strained from their seeds, and the bouquet garni. Add as much of the water as needed to just cover the ingredients and bring to a boil, skimming off any foam on the surface.
Cut a piece of parchment paper to fit snugly inside the pan and place it over the ingredients, flush with the surface. Cover and cook in the oven for 2½ – 3 hours, cleaning the sides of the pan regularly with a damp brush.
4. When the meat starts to pull away from the bones, remove the shanks from the pan. Let them cool, then let rest in the refrigerator for at least 7 hours. Strain the cooking liquid through the fine-mesh sieve into a bowl and set aside.
Veggie tianRina Nurra
5. Preparing the vegetable tian: Preheat the oven to 330°F (165°C/Gas Mark 3). Peel and finely chop the scallions and garlic. Heat a little olive oil in a saucepan, add the onions and garlic, cover the pan, and cook over low heat until meltingly soft. Wash the green courgette, yellow courgette, aubergine, and tomatoes and cut them into 1/16–1⁄8in. (2–3mm) slices using the mandolin.
6. Spread the onion compote over the base of the 12 × 8in. (30 × 20cm) baking dish and arrange the vegetable slices over it in attractive rows, overlapping them and positioning them at an angle. Drizzle with olive oil, season with salt and pepper, and scatter the thyme over the top. Cover and bake for 45 minutes.
7. To serve: Preheat the oven to 285°F (140°C/Gas Mark 1). Place the shanks in a baking dish, add the strained sauce, and reheat them, basting regularly with the strained sauce. Serve the lamb shanks hot, in their sauce, garnished with rosemary sprigs. Serve the tian on the side.
