Sticky and tender lamb shanks are a crwod favourite any time of year.
Season the lamb shanks with salt and pepper. Sear in a hot cast iron pan using vegetable oil. Brown on all sides.
Remove the shanks from the pan. Pour off excess fat and add the celery and carrot.
Cook for 2 minutes. Add the ginger, saffron, and onion; cook until the onions are coloured.
Add the wine, coriander, cumin, cloves, baby leaf and cinnamon stick. Bring to a boil.
Add the lamb shank back in the pan; add stock and apricots.
Cover with lid and cook for approximately 1 ½ to 2 hours at 370 degrees F. until meat is tender.
Lift out shanks and keep warm.
Skim off all visible fat. Reduce sauce to the desired consistency.
To finish add apricots, whisk butter and check seasoning.
Place the shanks back into the pan and let sit for 2 minutes. Sprinkle with parsley.