1

Place lamb shanks in a 11 x 17 roasting pan that is 2" deep. Bake shanks at 500 degrees F. until well browned (approximately 15 minutes), turning once. Remove from the oven and discard fat from pan. Reduce oven temperature to 350 degrees F.

2

In a large frying pan over medium-high heat, sauté onions in oil until dark gold in appearance (approximately 15 minutes). Add all of the spices; stir mixture for 1 minute, and add broth and honey.

3

Pour broth mixture over lamb shanks and cover pan tightly with aluminum foil. Bake until meat is very tender (1¼ - 1½ hours). At 30 and 60 minute marks, baste with pan juices.

4

When done, gently remove lamb shanks from the pan with a slotted spoon. Transfer to rimmed dinner plates; keep the plates warm until serving time.

5

Skim and discard fat from pan juices. Place pan with remaining liquid over two burners; boil meat juices- add prunes and apricots. Remove fruit when it appears plump and reconstituted- reserve for garnish. Stir pan juices often, until reduced to 2 cups (approximately 12-15 minutes).

6

Spoon reduced juices over lamb and garnish with prunes, apricots, toasted almonds and mint sprigs.