Braised Lamb Shanks With Rosewater & Advieh

• 6 lamb shanks
• 4 eggs, beaten
• 8 garlic cloves, crushed
• 2 large onions, chopped
• 3 tablespoons honey
• 6 tablespoons canola oil
• 1/2 cup rose water
• 4 teaspoons salt
• 1 teaspoon pepper

1. Preheat oven to 325 degrees Fahrenheit.
2. Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
3. Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
4. Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
5. Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
6. eturn lamb shanks to Dutch oven, add 1 cup water and cover.
7. Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
8. Serve alongside saffron rice and mast-o-khiar and enjoy!

lamb shanks, eggs, garlic, onions, honey, canola oil, water, salt, pepper

Taken from www.food.com/recipe/braised-lamb-shanks-with-rosewater-advieh-524533 (may not work)