Lamb shanks with some pretty fresh fruits, soft fruits and dried fruits

Preparation (cooking in the oven, in a baking dish):
2 to 3 hours before cooking, take your mice out of the cold. Marinate them at room temperature in a mixture of 10cl of white wine + 10cl of chicken stock + spices. At the end of this marinating time, take out the mice, dry them a little to brown them in a pan containing a drop of oil and a touch of butter
Prepare your baking dish not too large so that the aromatic broth and juices are grouped well around the mice. Put the spicy liquid from the marinade in the dish, place the lamb shanks, add to this broth: 2 tablespoons of cider vinegar (or wine vinegar) + 1 tablespoon of honey + 2 white onions + a few garlic cloves
Cover all of this with parchment paper and then aluminum foil to hold everything together. Place in the oven at 200°C for 1 hour, then lower to 160°C and continue cooking for 2 hours
After 2 hours of cooking, you will add your dried and soft fruits. Be careful of steam when lifting the paper
In my case, cooking for 3 hours was enough but you will necessarily have to adjust this cooking time to your meat. You will decide if this cooking is to your liking or if you need to extend it a little…or reduce it. At the end of cooking, you may add your fresh fruit.