This is a delicious dish, with rich and complex flavors. It goes well with couscous or rice and an onion, tomato, and parsley salad. It is modified from a recipe I cut out from a cooking magazine many years ago - I do not remember which one! 4 lamb shanks 1-1/2 c coarsely diced yellow onion 1/4 c garlic cloves, peeled and, if large, cut into large dice ****** 1 TB minced fresh ginger seeds from 3 cardamom pods large pinch of saffron 1 tsp red pepper flakes 1 tsp ground cloves 1 tsp caraway seeds 2 tsp fennel seeds 4 inch length cinnamon stick 2 TB curry powder 1/2 TB salt 2/3c blanched slivered almonds 1/2c golden raisins ****** 2c peeled and diced tomatoes, or use canned 2c dry white wine* zest and juice of 1 orange 4 medium carrots, peeled and coarsely diced 1 large bulb fennel, coarsely diced Dry the shanks and sprinkle with salt and pepper. Brown on all sides in some olive oil in a medium size Dutch oven, then remove from the pan. Add a little more oil, reduce heat to medium and sauté onions and garlic until the onions are soft but not browned. Add all the ingredients between the ***** and cook for 5 minutes, stirring frequently. Add tomatoes, wine, orange juice and zest and bring to a simmer. Return shanks to the pan and braise in a 325-350 degree oven for about 2 hours, regulating the heat so the liquid remains at a steady simmer. Add the carrots and fennel and cook for 20 minutes more. * Use something sturdy here - I have used a white Spanish Rioja with good results.