Fauzia Garner, proprietor of Fauzia’s Kitchen food truck, likes using Ambrose Family Farm’s honey for this dish, which is inspired by her native Afghanistan.


1 teaspoon rosemary

4 teaspoons lemon juice

4 garlic cloves

4 tablespoons honey, divided

2 lamb shanks

Olive oil for sauteeing

4-1/2 cups water, divided

1 onion, chopped

1 cup basmati rice

2 tablespoons butter

3 apricots, diced (dried apricots can be substituted)

Salt and pepper



Mix rosemary, lemon juice, garlic and 2 tablespoons of honey in plastic bag or container. Add lamb shanks and marinate overnight.

Remove lamb, reserving marinade. Saute lamb in a little olive oil on both sides until browned.

Add marinade, four cups of water and chopped onion to the pan. Cook over medium heat until lamb is cooked through.

Prepare rice according to package directions while lamb is cooking.

In a small saute pan, heat the remaining 1/2 cup water, remaining 2 tablespoons honey, butter and apricots. Season the sauce with salt, pepper and saffron to taste; saute for approximately 10 minutes.

Serve shanks over rice on platter, accompanied by sauce in a small bowl.