How to make it
Soak dried apricots and plums in red wine for 1 day. Marinate lamb shanks for 2 hours. Dust with flour.
Heat 3 Tbsp. olive oil, pan-fry lamb shanks until golden on all sides. Remove and set aside.
Sauté onions, celery, and carrots in same pan for 3 minutes. Deglaze with balsamic vinegar. Add red wine, half the dried fruits, tomatoes, and Seasoning Mix. Bring to a boil.
Place lamb shanks back into pan, cover with water (around 400–500ml/ 1⅔-2 cups) and bring to a boil. Place in a 150 °C preheated oven for 1 hour.
Remove and stir in remaining dried fruits. Stew for another 1 to 2 hours until tender. Pour sauce over lamb shanks occasionally when stewing.
Remove lamb shanks and cover to keep warm. Heat sauce until thickened. Serve lamb shanks with sauce.