Lamb Shanks & Apricots - cooking recipe

Ingredients

3 tablespoons olive oil
1 kg lamb shank
1/4 cup plain flour (seasoned)
2 onions, sliced
1 large green capsicum, cored & sliced
1 fennel bulb, sliced
1 tablespoon fresh ginger, grated
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
500 ml chicken stock
1 pinch saffron thread
2 teaspoons sambal oelek
1 1/2 teaspoons honey
freshly ground salt & pepper, to taste
1 cup dried apricot, chopped
parsley, to serve

Preparation

Preheat oven to 150\u00b0C.
In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
Add a little more oil to dish and gently saute onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
Add ginger, garlic, coriander and cumin, and mix well.
Add stock, saffron, sambal, honey, seasonings and apricots.
Return lamb to pot, stir, cover.
Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
Serve with rice or mashed potato, sprinkled with fresh parsley.