Martin Stembera’s Braised Lamb Shanks With Dried Apricots | Recipies from San Antonio, TX Restaurant

Ingredients

• ¼ cup Sesame Seeds
• 3 tbsp Cumin Seeds
• 3 tbsp Coriander Seeds
• 4 Lamb Hind Shanks, 12-14 oz each
• ¼ cup Olive Oil
• 2 Carrots, chopped
• 2 ribs Celery, chopped
• 1 inch Fresh Ginger Root, chopped
• 1 large Onion, grated
• 1 large pinch Saffron
• 1 cup White Wine
• 1 stick Cinnamon
• 1 tsp Ground Ginger
• 1¼ tsp Ground Cloves
• 2 Bay Leaves
• 1 cup Dried California Apricots, whole
• 4 cups Chicken Stock
• ¼ cup Dried California Apricots, chopped
• 1 tbsp Butter