Spiced Lamb Tagine with Apricots

This dish is deliciously seasoned, and has a great presentation. When cooked right, the meat falls right off the bone because of the tenderness. Your mouth will water from the moment its finished cooking to the moment your done eating it.

Ingredients:
                1 teaspoon Cumin Seeds, whole
                1 Cinnamon Stick
                1 teaspoon Coriander Seeds, whole
                1 teaspoon Black Peppercorn
                10 pounds Lamb Shank, trimmed
                Salt to taste
                Black Pepper to taste
                Olive Oil as needed
                2 pounds Carrots, peeled, cut 1-inch oblique
                2 Onion Halves, sliced 1/2 inch
                10 Garlic Cloves, peeled, chopped
                2 teaspoons Ginger, fresh, grated
                1 teaspoon Cayenne Pepper
                2 tablespoons Sweet Paprika
                2 Lemons (lemon juice), freshly squeezed
                3 tablespoons Tomato Paste
                1-1/2 quarts Chicken Stock
                1 cup Dried Apricots, cut into 4 pieces
                1 batch Cucumber (Tzatziki) Sauce

1. Gather all the ingredients and equipment.

2. Heat a braising pan over medium-low heat. Add the cumin seed, cinnamon stick, coriander seeds and peppercorns. Stir and gently toss the spices in the hot pan until fragrant. Allow to cool, then grind in a spice grinder. Set aside.

3. Trim and season the lamb shanks with salt and pepper. In the same pan, sear seasoned meat in a small amount of olive oil until well-browned on all sides. Remove and set aside.

4. Add a small amount of oil, if needed, to the hot pan and lightly brown the carrots and onions. Add the ground spices, garlic, ginger, cayenne, paprika, lemon juice and tomato paste. Stir to blend well.

5. Add enough stock to cover the meat by ½. Add the apricots and stir to combine all the ingredients well. Finally, return the lamb to the pan.

6. Bring to a boil. Shut off the heat. Cover the pan with a parchment circle and a tight-fitting cover or foil.

7. Braise in a preheated 350°F oven for 1½ hours. Test the internal temperature and when it is approximately 180°F, remove the cover and parchment and allow to braise, uncovered, in the oven until the internal temperature is above 200°F and the meat is very tender. Baste the meat occasionally, if needed, to prevent the surface from becoming too crusty.

8. Pull the meat from the pan when done and hold, covered, while the sauce is completed.

9. Adjust the viscosity and seasoning of the sauce and pour it back over the meat. Hold hot at 135°F or above until service

10. Serve with the cucumber (tzatziki) sauce.