4-6 lamb shanks, marinated (recipe follows)
1 large onion, thinly sliced
2 tablespoons olive oil
2 large carrots, sliced into thick rounds
2 stalks celery, sliced thinly
1 cup pitted prunes
1/4 cup dried apricots, chopped
2 cups water
1/2 cup olive oil
1 tablespoon cumin
1 tablespoon paprika
2 teaspoons salt
1 tablespoon herbs de Provence
6 garlic cloves, grated
1/2 cup red wine
In large bowl, combine all marinade ingredients and rub on lamb shanks. Marinate for 1 hour.
Preheat oven to 350 F.
In heavy pot or Dutch oven, heat olive oil and sauté sliced onion until it starts to soften.
Add vegetables and dried fruits. Place lamb and all marinade liquid in pot.
Add 2 cups of water, cover and bake 2 hours.
Lamb should fall off the bone. If not, bake for another 15-30 minutes.