Spicy Lamb Shanks
|Lamb shanks||4 Pound (4 Pieces About 1 Pound Each)|
|Flour||1⁄4 Cup (4 tbs)|
|Fat||1⁄4 Cup (4 tbs)|
|Cooked dried apricots||1 3⁄4 Cup (28 tbs), drained|
|Stewed prunes||1 Cup (16 tbs), drained and pitted|
|Water||1 Cup (16 tbs)|
|Cider vinegar||3 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Coat lamb shanks evenly with a mixture of the flour, salt, and pepper.
Heat fat in a large heavy skillet.
Add shanks and brown well on all sides.
Remove shanks to a large shallow baking dish; add the 1/2 cup water.
Bake, covered, at 350Â°F about 1 1/2 hours, or until meat is almost tender when pierced with a fork.
Put cooked fruits into a saucepan and add remaining ingredients; bring rapidly to boiling and simmer 5 minutes.
Drain fat from meat; add the cooked fruit.
Cover and return to oven 30 minutes.