Direction:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Season the lamb shanks with salt, pepper, cumin, paprika, cinnamon, garlic powder, onion powder, dried oregano, and dried thyme. Rub the spices onto the shanks, making sure they are evenly coated.
3. In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
4. Add the lamb shanks to the pot and sear on all sides until golden brown, about 5 minutes per side. This step will help to seal in the juices and add flavor to the meat.
5. Once the shanks are seared, remove them from the pot and set them aside on a plate.
6. In the same pot, add the dried limes and barberries. Stir and cook for 1-2 minutes until fragrant.
7. Place the lamb shanks back into the pot on top of the dried limes and barberries.
8. Pour 1 cup of water into the pot, making sure the shanks are partially submerged.
9. Cover the pot and place it in the oven to braise for 2 hours.
10. After 2 hours, carefully remove the pot from the oven and check the shanks for tenderness. If they are not fork-tender, return the pot to the oven and continue to braise for another 30-45 minutes.
11. Once the shanks are tender, remove them from the pot and set them aside on a plate.
12. Use an immersion blender or pour the contents of the pot into a blender to create a smooth sauce.
13. Return the lamb shanks to the pot and pour the sauce over them.
14. Place the pot back into the oven for an additional 15-20 minutes until the shanks are glazed and the sauce has thickened.
15. Serve the slow-braised lamb shanks with dried limes and barberries hot, with your choice of side dishes such as mashed potatoes, roasted vegetables, or rice. Enjoy!
