This is a fairly quick version of a Moroccan lamb tagine. If you want an authentic feel, eat it with your fingers! Serve over couscous.
This was wonderful and will make it again. I made this for a family of 6. The shanks we tend to get are huge and I cook like to cook them very low & slow (about 3.5 hours). I wish i had kept this in mind when making this dish. Next time I will add the sweet potato about an hour before serving, not from the start as there were no discernible sweet potatoes left. I'm also thinking about substituting dried tart cherries for some of the apricots, just to a little more complexity to the flavor. - 14 Nov 2009 (Review from Allrecipes USA and Canada)
I loved it,straight forward to make,i cooked mine long and low in the oven instead of on the hob and served it with brown rice,it was delicious! - 07 Apr 2012 (Review from Allrecipes UK & Ireland)
No but I did use the recipe for veal shanks also and they were also 5 star. Thank you for asking. - 11 Dec 2018 (Review from Allrecipes USA and Canada)