Directions
- Brown the Lamb
Season the lamb shanks with ½ teaspoon salt and the black pepper.
Heat the oil in a 5-quart or larger Dutch oven or heavy-bottomed pot over medium-high heat.
Add the lamb shanks, working in batches if necessary.
Brown them well on all sides.
Transfer the browned shanks to a plate.
- Prepare the Spiced Broth
While the lamb is browning, dice the onion and combine the cumin, ginger, coriander, and cinnamon in a small bowl.
Reduce the heat to medium.
Add the onion and spices to the same pot.
Cook for a few minutes, stirring, until the onion softens and the spices become fragrant.
Add the water and return the lamb shanks to the pot.
Bring to a boil, then reduce the heat to low.
Cover and simmer for about 1½ hours, or until the lamb is becoming tender.
- Add the Vegetables & Fruit
Stir in the remaining 1 teaspoon salt.
Add the squash or carrots, raisins, dried cherries or prunes, and honey.
Bring back to a gentle simmer.
Cover and cook for another 20 minutes, or until the vegetables are tender and the lamb is completely tender.
- Make the Gremolata — Optional
Mix the parsley, lemon zest, and garlic together in a small bowl.
Serve it at the table for anyone who would like to sprinkle it over the lamb.
