Spiced Peloponnesian Lamb Shanks
|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)|
|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|
1) Set the oven temperature to 350°F before baking.
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.
9) Garnish with fresh mint and serve hot at once.