In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients:  '1/2 teaspoon saffron threads', '1/4 cup water warm, 120 to 130 degrees, F', '1 cup milk', '1/4 cup margarine', '1 tablespoon lemon zest grated', '1 tablespoon yeast, active dry', '1/4 cup sugar', '1/4 teaspoon nutmeg ground', '3 Cups flour, all-purpose', '1 cup currants dried or dark, raisins',<sep> directions: 'Steep the saffron in the hot -water for 10 to 15 minutes.', 'Meanwhile, combine the milk and margarine in a saucepan.', 'Heat until the margarine has melted.', 'Cool.', 'Add the lemon rind.', 'Sprinkle the yeast into the milk mixture when lukewarm.', 'Let stand for 5 minutes to dissolve.', 'Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.', 'Beat until smooth.', 'Stir in the currants (or dark raisins) and another 1/2 cup of the flour.', 'Cover with a damp towel and let rise in a warm place until doubled in size.', 'Then punch down and knead on a lightly-floured board until smooth.', 'Shape into a loaf and place in an oiled 4- by 9-inch bread pan.', 'Let rise until doubled.', 'Bake in a 350-degree oven for about 1 hour.', 'Cool for 10 minutes in the pan before turning out on a wire rack.', 'When the bread is thoroughly cooled, it may be sliced.'
Saffron Bread

ingredients:  '4 boneless beef roast, loins or 4 New York strip steaks', '2 tablespoons fresh rosemary leaves, minced', '2 garlic cloves, minced', '1 tablespoon extra virgin olive oil', '1 teaspoon lemon peel, grated', '1 teaspoon fresh coarse ground black pepper', 'fresh rosemary sprig (optional)',<sep> directions: 'Score the steaks in a diamond pattern on both sides. Mix rosemary, garlic, oil, lemon peel, and pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour.', 'Grill the steaks until thermometer registers 145 (for medium-rare). Cut the steaks diagonally into 1/2' thick slices. Garnish if desired.'
South Beach Grilled Rosemary Steak

ingredients:  'Eight meaty 1-pound lamb shanks, trimmed', 'Kosher salt and freshly ground pepper', '2 tablespoons olive oil', '2 small carrots, coarsely chopped', '1 medium onion, coarsely chopped', '1 bottle dry red wine', 'Two 28-ounce cans Italian peeled tomatoes with their juice', '4 cups chicken stock or canned low-sodium broth', '2 large heads of garlic, cloves peeled, 2 minced', '4 bay leaves', '2 cinnamon sticks', '8 flat-leaf parsley sprigs plus 1 tablespoon minced parsley', '1 tablespoon finely grated tangerine or orange zest',<sep> directions: 'Preheat the oven to 325.', 'Season the lamb shanks generously with salt and pepper.', 'Heat the olive oil in a large enameled cast-iron casserole.', 'Working in batches, brown the lamb shanks thoroughly over moderately high heat, turning often, about 3 minutes per side; transfer the shanks to a large bowl.', 'Pour off any fat from the casserole.', 'Add the carrots and onion and cook, over moderately high heat, stirring occasionally, until browned, about 5 minutes.', 'Add the wine and boil for 5 minutes, using a wooden spatula to scrape up the browned bits from the bottom of the casserole.', 'Return the lamb to the casserole.', 'Add the tomatoes, chicken stock, 20 whole garlic cloves, the bay leaves and cinnamon sticks.', 'Tie the parsley sprigs with string and add them to the casserole.', 'Bring to a boil and skim, then cover and cook in the preheated oven for 1 1/2 to 2 hours, or until the lamb is very tender.', 'Remove the casserole from the oven.', 'Transfer the lamb shanks to a large bowl and cover with foil.', 'Pick out and discard the cinnamon sticks, bay leaves and parsley.', 'Let the cooking liquid stand for 5 minutes, then skim off the fat.', 'Working in batches, puree the cooking liquid and vegetables in a blender.', 'Strain the sauce back into the casserole through a coarse sieve.', 'Boil the sauce until reduced by half, stirring frequently, about 30 minutes.', 'Season with salt and pepper and return the lamb shanks to the sauce.', 'Bring the shanks to a simmer.', 'In a small bowl, combine the minced garlic with the minced parsley and tangerine zest.', 'Set a lamb shank on each plate.', 'Spoon the sauce over the meat, sprinkle with the gremolata and serve.'

Braised Lamb Shanks with Tangerine Gremolata

