How to make it
Soak dried apricot and plum in red wine for 1 day. Marinate lamb shanks for 2 hours. Dust with plain flour.
Heat 3 Tbsp olive oil, pan fry lamb shanks until all sides golden. Take out and set aside.
Sauté onion, celery and carrot in the same pan for 3 minutes. Deglaze with balsamic vinegar. Add red wine, half portion of dried fruits, tomatoes and Seasoning Mix. Bring it to a boil.
Add lamb shanks back to pan, cover with water (around 400-500ml) and bring it to a boil. Put it in a 150°C preheated oven for 1 hour. Take out and stir in remaining portion of dried fruits. Stew for another 1 to 2 hours until tender. Pour sauce over the lamb shanks occasionally when stewing.
Take the lamb shanks out and keep warm. Heat the sauce until thicken. Serve lamb shanks with the sauce.