Moroccan Braised Lamb Shanks, 2

Martha and chef Brad Farmerie make Moroccan braised lamb shanks with minted yogurt, wheat berry couscous, and braised fennel. Part 2.

Moroccan Braised Lamb Shanks

Preheat oven to 325 degrees.
In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.