Moroccan Lamb

2hr · 4 servings 5 cups low sodium chicken stock 1 chicken bouillon cube 1 tsp salt 4 tbsp olive oil divided 1 tbsp cornstarch 1 lb lamb neck cut into stew sized pieces 3 lb lamb shank about 4 2 sprigs rosemary fresh, about 8 inches 8 sprigs thyme 12 cloves garlic crushed 1 onion large, cut into chunks 2 tbsp tomato paste 2 tbsp balsamic vinegar 2 tsp cinnamon powder 1 tsp cumin coriander powder optional 1/2 tsp paprika powder optional 8 prunes dried, optional 2 jalapenos sliced, optional 2 carrots large, sliced into 1/2 inch pieces, optional 1 lb klondike fingerling potatoes cut in half, optional Instructions Pre-heat the oven to 450° F. Put the chicken stock and bouillon cube in a saucepan. Bring to boil. Set aside. In a large bowl, combine the salt and corn st