Name: Lamb Shanks with Apricots
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 4 servings
Ingredients: 4 lamb shanks; 1 big yellow onion, chopped; Olive oil, for cooking; 1 tablespoon chopped fresh ginger; 1 tablespoon salt; 1 tablespoon ground white pepper; 1/2 tablespoon turmeric powder; 10 whole cloves; 2 sticks cinnamon; 1/2 tablespoon ground cinnamon; 1/2 bundle fresh parsley, chopped (including stems); 1 tablespoon sugar, or to taste; 2 walnuts or pecans, cut in half, optional; 8 ounces dried apricots; 1/2 cup sugar; 1/4 cup orange blossom water; 3 tablespoons olive oil; 1 teaspoon ground cinnamon; 6 to 10 whole cloves; 3 sticks cinnamon

Directions

For the lamb shanks: Sauté the lamb shanks and onions in the olive oil in a Dutch oven, ensuring that the lamb is browned on all sides, 5 to 10 minutes. Add the ginger, salt, white pepper, turmeric and cloves. Add water until it just covers the lamb. Add the cinnamon sticks, ground cinnamon and parsley; bring to a boil. Reduce the heat, then cover and simmer until the lamb is fork-tender, 1 hour to 1 hour 30 minutes. Remove the lid, then cook until the liquid has reduced to a gravy consistency, another 5 to 10 minutes. Add the sugar, then cook for 2 to 3 minutes.
For the apricots: Combine the dried apricots, sugar, orange blossom water, olive oil, ground cinnamon, cloves and cinnamon sticks in a medium saucepan; add water until it covers the apricots. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer for 5 minutes.
Place the lamb shanks with their gravy in a serving bowl. Spoon the apricot mixture and its juices on top. Decorate with the walnut or pecan pieces, if using.