Rinse lamb shanks with cold water and place in large saucepan. Cover with cold water, add Noomi and lemon wedge respectively, let it boil gently. Meanwhile, in a frying pan, sauté onion in oil until translucent, add baharat and turmeric and sauté for another minute.
Add tomatoes, 2 tsp salt, pepper to taste. When the cooking liquid stops foaming, , boils quietly and all foam is skimmed off, add tomatoes and make with lid closed at low temperature for 1.5 to 2 hours until meat is tender. Towards the end of the cooking time, move the lid a tiny bit to the side so that the liquid is reduced to a thick sauce. Serve with long grain rice, leaf salad and pita bread.
Info: A specialty of Baghdad restaurants and a reduced version of the traditional Arab feast, stuffed lamb.
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