Damn, mouthwatering.

I love lamb shank, especially the gelatiny bits, and I love coconut curry. Apricots sounds like an excellent twist, too.

I’m all about the gelatiny bits too! When I purchase whole animals, I have the butcher package up the tendons for me. I even buy any extra tendon they have. Braise or pressure cook then, and put them in soups and curries.