Lham b'l-'ayn

Description
Algerian braised lamb shanks with prunes

Ingredients

 * 3 lamb shanks
 * 1 tablespoon of semolina flour
 * 1 carrot chopped
 * 1 medium onion chopped
 * 100 grams of prunes
 * 100 grams of dried apricots
 * 100 grams of almonds
 * 1 tablespoon of honey
 * 1 teaspoon of turmeric
 * 2 pinches of saffron
 * salt
 * olive oil

Directions

 * 1) Add the lamb, carrot and onion to a dutch oven with about 6 tablespoons of olive oil.
 * 2) Sprinkle on about 1 tablespoon of salt and the semolina flour.
 * 3) Cook over medium heat for about 20 minutes.
 * 4) The lamb will not brown much at all, but the carrots and onions will begin to caramelize just a bit.
 * 5) Lower the heat if they begin to color too quickly.
 * 6) Turn the shanks midway through cooking.
 * 7) Add the turmeric and almonds plus 1 cup of water.
 * 8) Cook on very low heat for about 2 – 2½ hours, turn the meat every 30 minutes or so, add more water if the sauce reduces too much.
 * 9) Add the saffron, prunes and apricots, stir.
 * 10) Cook for 20 minutes, add the honey and turn up the heat to reduce the sauce.
 * 11) It should be thick enough to coat the back of a spoon.
 * 12) The meat should be very tender, almost falling off the bone.