Ingredients:

4 small lamb shanks (about 1 pound each)
1 tablespoon plus 1 teaspoon vegetable oil
2 medium onions, finely chopped
3 garlic cloves, minced
1 teaspoon "Castella" ground ginger
1/4 teaspoon "Castella" ground cinnamon
1/4 teaspoon "Castella" ground red pepper (cayenne)
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1/2 cup pitted prunes
1/3 cup dried apricots
1 teaspoon "Castella" salt
1/4 teaspoon ground "Castella" black pepper
1/4 cup chopped "Castella" fresh cilantro

Method:

Preheat oven to 350 degrees F.  Pat lamb shanks dry with paper towels.  In 8-quart Dutch oven, heat 1 tablespoon oil over medium-high heat.  Add shanks, 2 at a time; cook until browned on all sides. Transfer shanks to bowl as they brown.

Reduce heat to medium.  Add remaining 1 teaspoon oil and onions to Dutch oven; cook 5 minutes, or until onion is tender.  Stir in garlic and next 3 ingredients; cook 30 seconds.

Return shanks to Dutch oven; stir in broth, prunes, apricots, salt,  pepper, and 1 cup water.  Heat to boiling over high heat.  Cover and bake 2 hours, or until lamb is very tender, turning meat once.

Skim and discard fat from sauce in Dutch oven.  To serve, sprinkle with chopped cilantro.

Courtesy of: Good Housekeeping