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6 lamb shanks
salt, to taste
pepper, to taste
4 tablespoons Bartenura Olive Oil
2 onions, diced
6 cloves garlic, minced, or 6 cubes Gefen Frozen Garlic
2 tablespoons paprika
1 and 1/2 teaspoons turmeric
1 and 1/2 teaspoons cumin
1 and 1/2 teaspoons coriander
12 apricots, halved
8 dates, chopped
1 and 1/2 teaspoons orange zest
Preheat oven to 325 degrees Fahrenheit. Season lamb shanks generously with salt and pepper.
In a large oven-safe pot, heat oil over medium-high heat and sear lamb shanks about three to four minutes on each side. Remove and set aside.
Add onions to the pot and sauté three to four minutes.
Add garlic, paprika, turmeric, cumin, and coriander, covering the onions for one minute.
Return lamb shanks to the pot and add just enough water to cover.
Add apricots, dates, and orange zest. Transfer to the oven and braise for one and a half to two hours.
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