Season lamb shanks with turmeric.

Finely chop the onion.

Heat olive oil (or rapeseed oil) in a large pot or Dutch oven.

Brown the lamb shanks on all sides.

Remove the lamb shanks and set aside.

Add chopped onion to the pot and sauté until softened.

Add garlic cloves, black peppercorns, and bay leaf to the pot. Sauté for a minute until fragrant.

Stir in tomato puree and cook for a couple of minutes.

Return the lamb shanks to the pot.

Add salt and pitted prunes (Persian plums/alu).

Add enough water to cover the lamb shanks.

Bring to a simmer, then cover and cook for about 90 minutes, or until the lamb is very tender.

While the lamb is braising, wash and cut the potatoes into cubes.

Heat rapeseed oil in a pan for shallow-frying.

Fry the potato cubes until golden brown and crispy.

Remove potatoes and drain excess oil.

Once the lamb shanks are cooked, serve them in the tomato sauce with the fried potatoes.

Garnish with finely chopped parsley leaves.