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Spiced Peloponnesian Lamb Shanks

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Ingredients
  Lamb fore shanks 4 Pound (4 Shanks, About 1 Pound Each)
  Coarse salt 1 Teaspoon
  Black pepper 1 Teaspoon, coarsely ground
  Olive oil 3 Tablespoon
  Onion 1 Medium, cut in half lengthwise and slivered
  Beef broth 1 Cup (16 tbs), defatted
  Dry red wine 1 Cup (16 tbs)
  Honey 2 Tablespoon
  Garlic clove 4 Large, lightly bruised
  Cinnamon sticks 2 (Each 3 Inches Long)
  Fresh sage leaves 4
  Ground cloves 1 Pinch
  Ripe plum tomatoes 1 Cup (16 tbs), seeded and coarsely chopped
  Pitted prunes 1 1⁄2 Cup (24 tbs)
  Fresh mint leaves 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1) Set the oven temperature to 350°F before baking.

MAKING
2) Season the entire lamb shanks with salt and pepper.
3) In a large heavy casserole, over medium heat, heat 2 tablespoons of oil and sauté lamb shanks in it for about 8 minutes per side, 2 at a time, until well browned.
4) Take off the lamb from the casserole and discard excess fat.
5) In the same casserole, over low heat, heat remaining 1 tablespoon of oil and sauté onion for about 10 minutes in it until they are wilted.
6) Place the lamb shanks back to the casserole and then mix in beef broth, red wine, honey, garlic, cinnamon sticks, sage, and cloves.
7) Allow the mixture to come to a boil and bake the casserole, covered for 1 hour until the meat is soft.
8) Add in chopped tomatoes and prunes, stirring well and uncover and bake the mixture for 45 minutes more until both are blended into the sauce.

SERVING
9) Garnish with fresh mint and serve hot at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
180 Minutes
Ready In: 
195 Minutes
Servings: 
4

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