Prep Time: 15 min
Marinade Time: 10 min
Cook Time: 110 min
Mix all the spices and salt to create the Moroccan spice rub. Rub the mixed spices on the lamb shank till well coated. Set aside for 10 min.
Heat 4 tablespoons of oil in a large, deep pot. Sear the meat on high heat on all sides till golden brown color has been reached.
Remove and set aside.
In the same pot over medium heat, add 4 tablespoons of oil and sauté the onions, celery, leeks, carrots and whole garlic till soft.
Add the chopped apricots and rosemary. Cook for 5min.
Return the lamb shank to the pot with the larger side down.
Add the liquids to pot and allow it to come to a boil.
Cover the pot with lid and reduce temperature to medium.
Cook for 90 min or until meat is soft and tender.