Heat 2 tablespoons of olive oil in a large pot and brown 1.2kg of lamb shanks on all sides, turning them only once they release easily. Set them aside.
Add 4 large sliced onions to the pot, cover, and cook over medium heat for 10-15 minutes, until soft.
Return the lamb with 1 tablespoon of finely chopped garlic, 1 teaspoon of ground turmeric, 1 teaspoon of ground ginger, and ¼ teaspoon of saffron. Season with salt and pepper and add 320ml of water.
Cover and simmer gently over medium-low heat for about 2 hours, until the lamb is tender, adding a few tablespoons of water if the pot looks dry. After 1 hour, set aside ½ cup of the cooking liquid.
Soak 300g of soft dried prunes in boiling water for 5 minutes and drain. Simmer them with the reserved liquid, 3 tablespoons of honey, and 1 teaspoon of ground cinnamon for 5 minutes, until slightly thickened.
Spoon the prunes and their syrup over the lamb and onion sauce, and sprinkle with sesame seeds.
