Moroccan-Style Braised Lamb
Rinse the lamb, pat dry and cut into 4 cm (approximately 1 1/2 inch) pieces. Peel the shallots and garlic. Cut the shallots in half and then into strips. Finely chop the garlic. Heat the butter in a Dutch oven on the stove. Sear the lamb until golden on all sides. Stir in the shallots, garlic, caraway, lemon zest and saffron threads.
Add the broth and bring to a boil. Reduce to low heat, and cook, covered, for 60 minutes. If necessary, add more water. Rinse the parsley, shake dry, and pluck leaves from the stems. Stir the parsley leaves into the lamb mixture. Season with salt and pepper to taste.