Fruited Lamb Shanks
|Flour||1 Cup (16 tbs)|
|Currants/Raisins||1⁄2 Cup (8 tbs)|
|Cooked prunes||1 Cup (16 tbs)|
|Cooked dried apricots||1 Cup (16 tbs)|
|Cider vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Honey/Light corn syrup||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
Salt and pepper meat and roll in flour; place in a greased casserole or baking pan and cover.
Bake in a moderate oven (350°) for 1 1/2 to 2 hours, or until meat is tender.
Meanwhile combine currants, prunes, apricots, vinegar, lemon juice, honey or syrup, sugar, spices, and water in a saucepan.
Bring to a boil and cook slowly for about 5 minutes.
Drain fat from the meat, pour the fruit sauce over the meat, cover again and bake in a hot oven (400°) for an additional 30 minutes.
Spoon fruit and pan juice over meat to serve.