These braised lamb shanks may not be your grandmother’s brisket, but one bite will have you making them a family tradition from here on out. With minimal effort and only one pot, you’ll find yourself serving friends and family a richly flavored, sweet and savory, buttery soft lamb with tender stone fruit.

By Jeff Mosczyc (foodkidsandsleep)

Get the recipe: 

1 and 1/2 pounds lamb shank (bone-in)
1 cup chopped dried fruit (I used plums and prunes, but apricots and cherries would work nicely as well)
1 sprig fresh, checked rosemary (optional)
1 part cumin
1 part Gefen Paprika
1/2 part turmeric
1/2 part Gefen Cinnamon
1/2 part white pepper (or regular)
1/2 part salt

For the full recipe, click here! 

For more great ideas, watch Pesach in a Pot!