Soak the almonds in water for two hours then peel them and grind them. Then mix them with sugar powder and mire and some drops of food coloring and then scrub the resulted material with your hands and make some small balls from them with size of hazelnut and shape it like the picture and role it on sugar and purslane seeds and put a pistachio piece on it.

Heat the oven to 350°. Place the buckwheat on a baking sheet and bake until golden brown and toasted, about 8 minutes. Transfer the baking sheet to a rack and bring a large saucepan of water to a boil. Add half the toasted buckwheat to the water and cook until al dente, about 6 minutes. Using a fine sieve, strain the buckwheat and transfer to a plate to cool completely.

In an 8-qt. saucepan, heat the olive oil over medium-high. Season the lamb shanks with salt and pepper and, working in batches, add to the pot and cook, turning as needed, until golden brown, about