1/4 cup extra-virgin olive oil
4 lamb shanks

1 large onion, finely chopped
3 carrots, finely chopped
3 large garlic cloves, minced
2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
4 tablespoons tomato paste
1 teaspoon harissa or other chile paste( or chile flakes )
2 cups chicken stock
One 28-ounce can whole peeled tomatoes,

drained and coarsely chopped

.
Heat 2 tablespoons of oil in the skilet.

Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes.

Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute.

Add the tomato paste and harissa or chile flakes and cook over moderately high heat, stirring, until lightly browned, about 2 minutes.

Add the tomatoes and 1 cup of the chicken stock to the casserole.

Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Reduce heat and transfer the lamb into a big pot. Cook for about 3 hours at a low to meduim heat. Add 1/2 cup of chicken stock if needed.

Cover cook
about 3 hours, basting occasionally, until the meat is almost falling off the bone.

Transfer the lamb shanks to a platter sprinkle toasted slices almonds on the lamb shanks and cilantro as garnish, can be served with rice or couscous.

( will post my couscous recipe soon )

The lamb shanks can also be cooked in an oven at 375 degrees for about 2 1/2 hours.