Place the saffron in a small bowl and leave to soak in a little water. In a large pan, heat 1 tbsp of the oil, add the lamb shanks and cook for 6 – 8 minutes, turning until they are evenly browned. Remove the lamb shanks from the pan a put aside. Add the remaining oil to the pan and add in the cinnamon stick, cardamom pods and cloves. After one minute, add the chopped onions, garlic, ginger and diced carrot and cook over a medium heat until the onion has softened. Next, return the sealed lamb shanks to the pan, along with the lamb stock, the soaked saffron and liquid and the tomato puree. Season well with salt and pepper, cover the pan and gently simmer for about 45 minutes, stirring and turning the lamb a couple of times. Add the potatoes stir well and continue to cook for a further 30 minutes or until the lamb and potatoes are tender. Spoon off any excess oil that has risen to the surface and finally sprinkle over the chopped coriander. Serve the Rogan Josh lamb shanks in large serving plates with hot naan bread. Suggested accompanying wine: DELICATA Piazza Regina Red I.G.T. Maltese Islands