Instructions: In a hot casserole, sear lamb shanks until brown and remove. Saute carrots, onions, ginger and garlic for five minutes. Add raisins and spices and quickly stir.

Return lamb to pot and add olives, lemon and stock. Bring to a boil and simmer approximately 2 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste.

Serve with Apricot Couscous.

This recipe yields 4 servings.

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