Amazing Lamb Shanks Tagine: With Dried Apricots, Prunes, and Orange Blossom Water.

This is elegant food. Food to impress !!! An amazing mix of savoury lamb and spices with the sweetness of honey and the aroma of Orange blossom water. Topped with caramelised prunes and apricots, it’s perfection in a dish !
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Ingredients:

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

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

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

180C / 2 hours