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Spicy Lamb Shanks

Canadian.Recipes's picture
  Lamb shanks 4 Pound (4 Pieces About 1 Pound Each)
  Flour 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  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
  Salt 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 350°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.

Recipe Summary

Side Dish

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