Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 kilograms of lamb shanks with paper towels and season them generously with 2 teaspoons of salt and 1 teaspoon of black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the lamb shanks until deeply browned on all sides, about 4-5 minutes per side, then remove them and set aside.

3. 3

   Add 2 large chopped yellow onions to the same pot and sauté until softened and translucent, about 7-8 minutes, then add 6 minced garlic cloves and 15 green cardamom pods, cooking for another 2 minutes until fragrant.

4. 4

   Stir in 800 grams of canned diced tomatoes, 1 liter of lamb broth, 0.5 gram of saffron threads, and 150 grams of dried apricots, bringing the mixture to a gentle simmer.

5. 5

   Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid, then cover the pot tightly and reduce the heat to low.

6. 6

   Braise the lamb in a preheated oven at 160°C (325°F) or on the stovetop over very low heat for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.

7. 7

   Carefully remove the lamb shanks from the pot and gently shred the meat from the bones, discarding the bones, then return the shredded lamb to the richly flavored sauce, stirring well.

8. 8

   Garnish the braised lamb with 0.5 bunch of freshly chopped cilantro before serving it hot with accompanying rice or couscous.