It's called Lamb Stew Ciuba and after cooking realised there were many positive reviews about it.
We didn't have all the ingredients at hand, and again had to improvise somewhat, but then there's not many ways you could go wrong with a stew recipe. It's a bit like soups where you just throw in all the ingredients and have them cook by themselves.
Toss cubed lambs into bowl with seasoned flour until well coated.
In a heavy saucepan, heat olive oil over moderately high heat until hot but not smoking and brown lamb.
Do this in 2 batches, transferring them to another bowl.
In pan, cook onions and garlic in remaining oil (I had to add extra because 1 tbsp seemed too little for the amount we had) over moderate heat, stirring until softened.
Add carrots, potatoes, brown sugar, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute.
Add red wine, broth and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2.5 hours until thickened and lamb is very tender.
It was already 9pm by the time the lamb had cooked for 1.5 hours. Since we were sooo hungry, and the lamb was already quite tender (you can see that the meat falls off the bone easily), we decided to just eat straight from the pan like that! We had it with bread and rice, and both were equally good accompaniment.
The whole time while we were waiting for it to cook, the smell teased our appetites and everytime we tried to taste, it kept getting better and better. The red wine certainly tenderised the meat when left to simmer, and I'm sure if we had left it for 1 more hour it would have tasted even better. As Imm herself said "Heaven!" when asked by Aishah how it tasted, I was again convinced that cooking by the recipe does have its merits too.
You can read about our initial experiment with the first batch of lamb shanks, and also what happened after this batch that got even heavenlier, if there was such word!
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