Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sear 4 lamb shanks in 2 tablespoons of olive oil over medium-high heat until golden brown on all sides.

2. 2

   Add 2 large chopped onions and 4 minced garlic cloves to the pot and sauté for 8 minutes until softened and fragrant.

3. 3

   Pour in 4 cups of beef broth and one 400g can of diced tomatoes, scraping up any browned bits from the bottom of the pot.

4. 4

   Introduce 3 whole star anise pods, 1 cinnamon stick, 1 teaspoon of allspice berries, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, along with 0.5 cup of halved dried apricots and 0.5 cup of halved prunes.

5. 5

   Return the seared lamb shanks to the pot, ensuring they are mostly submerged, then cover and simmer gently on low heat for 3 hours, or until the lamb is fall-off-the-bone tender.

6. 6

   Remove the lamb shanks from the pot and let them rest for 5 minutes, then garnish with 0.25 cup of chopped fresh parsley and 0.25 cup of blanched almonds before serving.