Slow-Cooked Lamb with Prunes and Dried Apricots

Ingredients

• 2 tablespoons vegetable oil
• 4 lamb shanks (about 3/4 pound each shank)
• Salt and freshly ground black pepper
• 1 1/2 cups unsalted chicken stock, preferably homemade
• 2 tablespoons ground sumac (optional)
• 1 onion, cut into 1/8-inch slices
• 3 cups apricot nectar
• 1 cinnamon stick
• 2 cloves
• 3 whole dried allspice berries
• 2 sprigs fresh flat-leaf parsley
• 2 sprigs fresh cilantro
• 2 sprigs fresh tarragon
• 2 sprigs fresh mint
• 1/4 teaspoon paprika
• 1 cup dried apricots
• 1 cup prunes
• 1 red bell pepper, seeded and cut into 1/2-inch pieces
• Citrus-Infused Israeli Couscous with Mint