Instructions: 1. Preheat oven to 350 degrees F. In a large skillet heat together butter and oil. Saute onions until limp but not browned. Add garlic, salt, turmeric, ginger, allspice, and coriander and stir to coat onions; simmer about 2 minutes. Mix in water, honey, and cinnamon sticks; bring to a boil, then remove from heat.

2. Arrange lamb shanks in a deep ovenproof casserole just large enough to hold them in a single layer. Pour on onion mixture. Arrange lemon slices over lamb. Cover and bake until lamb is very tender (about 2 hours).

3. Remove lamb and lemons to a serving dish and keep warm. Skim fat from cooking liquid; boil liquid to reduce and thicken it slightly. Pour over lamb and serve with brown rice.

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