Succulent Moroccan-Style Braised Lamb Shanks

Preheat your oven to 350°F (175°C).

Heat the olive oil in a large oven-safe pot over medium-high heat.

Season the lamb shanks with salt and pepper, then brown them in the pot on all sides. Remove and set aside.

In the same pot, add the onion and garlic, cooking until softened.

Add the cumin, coriander, cinnamon, ginger, paprika, turmeric, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.

Pour in the chicken broth and diced tomatoes, stirring to combine.

Add the apricots and olives to the pot.

Return the lamb shanks to the pot, ensuring they are submerged in the sauce.

Cover the pot with a lid and transfer it to the preheated oven.

Braise for 2 to 2.5 hours, or until the lamb shanks are tender and falling off the bone.

Garnish with fresh cilantro before serving.