Moroccan-Style Braised Lamb Shanks

Ingredients:

4 lamb shanks

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

1 cup chicken broth

1 can (14.5 oz) diced tomatoes

1 cup dried apricots, chopped

1/2 cup pitted green olives

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Preheat your oven to 350°F (175°C).

Heat the olive oil in a large oven-safe pot over medium-high heat.

Season the lamb shanks with salt and pepper, then brown them in the pot on all sides. Remove and set aside.

In the same pot, add the onion and garlic, cooking until softened.

Add the cumin, coriander, cinnamon, ginger, paprika, turmeric, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.

Pour in the chicken broth and diced tomatoes, stirring to combine.

Add the apricots and olives to the pot.

Return the lamb shanks to the pot, ensuring they are submerged in the sauce.

Cover the pot with a lid and transfer it to the preheated oven.

Braise for 2 to 2.5 hours, or until the lamb shanks are tender and falling off the bone.

Garnish with fresh cilantro before serving.

Enjoy!