Succulent Lamb Shanks
Yield: 8 servings
- 4 lamb foreshanks (about 1 pound each)
- 2 1/2 Tablespoons olive oil
- 1 medium onion, cut in half lengthwise and slivered
- 1 cup defatted beef broth, or canned low-sodium beef
- 1 cup dry red wine
- 2 Tablespoons honey
- 4 large cloves garlic, lightly crushed
- 2 cinnamon sticks (each 3 inches long)
- 4 fresh sage leaves
- Pinch ground cloves
- 1 cup ripe plum tomato, seeded and coarsley chopped
- 1 1/2 cups dried prunes
- 1/4 cup fresh mint leaves, chopped
- Salt and freshly ground black pepper to taste
Preheat the oven to 350°F. Sprinkle the lamb shanks
all over with salt and pepper. Heat 2 tablespoons of the oil in a large
heavy casserole over medium heat. Add the lamb shanks, 2 at a time, and
sauté until well browned, about 8 minutes per side. Remove the
lamb and pour off the fat. Add the remaining tablespoon of oil to the
casserole and place over low heat. Add onion and cook, stirring occasionally,
until wilted, about 10 minutes.
Return the lamb shanks to the casserole. Add beef broth, red wine, honey,
garlic, cinnamon sticks, sage and cloves. Bring to a boil. Cover the casserole
and bake until meat is tender, about 1 hour.
Stir in the chopped tomatoes and prunes and cook uncovered until both
are blended into the sauce, about 45 minutes longer. Before serving, stir
in the fresh mint.
Adapted from "The USA Cookbook" by Sheila Lukins.
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