1 large meaty lamb shank
1/4 cup flour seasoned with salt and pepper
2 T oil
6 dried apricots
6 dried plums
2 small turnips, quartered
4 red "B" potatoes, quartered
2 carrots, sliced
1 onion, sliced
2 cups of beef stock
1 cup of red wine
cinnamon stick
1 T of cumin seed
Zest and juice of one orange
1/4 cup mixed black and green olives
Dust the shanks with the seasoned flour.
Brown in the hot oil in a Dutch Oven.
Add the rest of the ingredients (except olives) and bring to the boil, cover and place in a preheated 300 degree oven.
Braise for 2 to 2 1/2 hours.
1/2 hour before finishing, add the olives.