1. Prep the Lamb Shanks:

Season the American Lamb shanks generously with salt and pepper. Heat the olive

oil in a large, heavy-bottomed pot or Dutch oven over medium-high

heat. Add the lamb shanks and brown them on all sides, about 3-4

minutes per side. Remove the shanks from the pot and set aside.

 

2. Sauté the Aromatics: Reduce the heat to medium. Add the onion and

garlic to the pot and sauté until the onion is translucent, about 5

minutes. Add the cumin, coriander, cinnamon, and ginger, and cook,

stirring, for another minute, until fragrant.

 

3. Braise the Lamb: Return the lamb shanks to the pot. Add the chicken

or lamb stock and the diced tomatoes with their juice. Bring the mixture

to a simmer, then cover the pot, reduce the heat to low, and let it

simmer gently for about 2 to 2.5 hours, or until the lamb is very tender

and nearly falling off the bone.

 

4. Add Olives and Lemon: Once the lamb is tender, stir in the green

olives, lemon juice, and half of the chopped cilantro or parsley. Add the

lemon zest. Simmer uncovered for another 10 minutes to blend the

flavors. Adjust the seasoning with salt and pepper to taste.

 

5. Serve: Transfer the lamb shanks to serving plates. Spoon the sauce

and olives over the shanks. Garnish with the remaining chopped

cilantro or parsley. This dish pairs wonderfully with mashed potatoes,

creamy polenta, or couscous to soak up the delicious sauce.