When I first read this recipe I knew that it was not going to be to my liking with all the raisins and dried apricots in it. However, I did want to learn the technique of cooking the lamb shanks with all the delicious spices.
I prepared the marinade and let the shanks rest for 24 hours in the refrigerator. I will say, they looked pretty spicy. After browning them, I cooked the onions and garlic, then added the chopped tomato, chicken stock and honey.
Cooking it in the oven for two hours, adding the fruit as directed, it really turned out well. Since I halved the recipe, I’m not sure if there should have been more of a sauce, but I did add some additional water at the end.
I tasted a little bit, ate one of the lamb shanks and sent the rest over to Tricia’s husband, knowing this is his type of meal and would appreciate it more than me.
I will say one last thing regarding lamb shanks, they are an expensive item for bones with not much meat. I can remember when bones were thrown in with a purchase, just to make soup.
This is one recipe that I will not be repeating but I’m glad I made it and learned a few new things in the process.