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1
Preheat the oven to 350 degrees.
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2
Trim the lamb shanks of excess fat and skin.
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3
Season with salt and pepper.
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4
Heat the extra virgin olive oil over high heat in a skillet large sufficient to hold all the shanks.
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5
Add in the shanks and brown on all sides, this should take 10 to 15 min.
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6
Transfer the shanks to a plate and pour off any Return the skillet to high heat and add in 2 c. of the veal stock.
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7
Reduce the stock by half, scraping up any stuck-on bits with a wooden spoon.
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8
Add in the onions, reduce the heat to moderately low and cook, stirring often, till the onions are tender and the skillet is almost dry, about 10 min.
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9
Add in the turmeric, coriander, cumin, ginger and saffron.
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10
Cook, stirring, for 5 min, adding a little stock to moisten.
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11
Return the shanks to the skillet and cook them with the onions and spices for about 5 min, turning occasionally and adding a little stock to moisten if needed.
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12
Add in the remaining stock and bring to a boil.
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13
Cover and transfer the skillet to the oven.
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14
Bake for about 1 1/2 hrs, till the lamb is tender but not falling off the bone.
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15
Turn the lamb in the sauce halfway through.
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16
Transfer the shanks to a plate and tent with foil to keep hot.
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17
Return the skillet to the stovetop over high heat and add in the honey and kumquats.
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18
Bring to a boil, then reduce the heat and simmer till the sauce has thickened to your taste.
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19
Return the shanks to the skillet and cook them in the sauce for another 3 min.
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20
Taste and adjust seasoning.
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21
To serve, put some of the sauce on each plate, then top with a shank.
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22
Serve with Moroccan bread or possibly couscous.
