8 lamb shanks 2 Tbs olive oil 2 ts chopped chilli 2 ts crushed garlic 1 Tbs ground cumin 1 Tbs corriander leaves 1 Tbs tumeric 1/2 ts cinamon 425gm tin of apricot halves 1 cup of chicken stock
Heat 1 Tbs olive oil in a fry pan, brown off lamb shanks and set aside to rest. Pre-heat oven to 180c. Combine remaining olive oil, chilli, garlic, cumin, corriander, tumeric and cinamon with the juice from the tin of apricots. Place lamb shanks in oven proof casserole dish. Pour over apricot juice mixture. add chicken stock and cover. Put in the oven and turn heat down to 160c. Cook for 100 minutes and then add apricots and cook for remaining 20 minutes.