How to Make Braised Lamb Shanks with North African Seasoning (Perfect for Passover!)

Here is the technique I use for delicious, fall off the bone lamb that you can easily customize to your taste. If you're cooking around Passover time and are hosting seder, this recipe also yields 2 useful items for my seder plate (lamb shank bone and eggs that I tint using the leftover onion peel from this lamb recipe).

For my lamb, I use:
grapeseed oil (for pan)
lamb shanks
1 onion, chopped
crushed garlic (3-5 cloves)
cumin
cinnamon
paprika
crushed red chili flakes
salt
golden raisins
large can of crushed tomatoes, plus water to rinse out can
2 cans of rinsed drained beans or garbanzo beans (chick peas)

My family enjoys this lamb with steamed rice, but if you are avoiding kitniyot for Passover, you may omit the beans and serve over or alongside potatoes or quinoa.

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