Lamb Shanks Tagine: With Dried Apricots and Prunes.

For the meat:

2 lamb shanks (850g or 1.9 lbs)

Cilantro booket

4 Tbsp Vegetable Oil (2 for the marinade and 2 for cooking)

2 Thinly Chopped Red Onions (160g or 1/3 lbs)

3 Crushed Garlic Cloves

1 tsp Salt

1/2 tsp Black Pepper

1 tsp Cumin

1/2 tsp of Ginger

1/2 tsp of Turmeric

1 Star anise

Small stick if Cinnamon

2 Cardamom Pods

2 Cloves

1 Tbsp Ghee

Pinch of Saffron

Optional: 1/2 tsp of Rass El Hanout

200 ml or 1 Cup of Boiling Water for the Saffran

600 ml or 2.5 Cups of Boiling Water for cooking

Sesame for decoration

For dried Prunes:

12 Dried Prunes

20g of butter

2 Tbsp honey

2 Tsp Orange Blossom Water

Cinnamon Stick

For dried Apricots:

12 Dried Apricots

20g of butter

2 Tbsp honey

2 Tsp Orange Blossom Water