Braised Lamb Shanks With Prunes Recipes

BRAISED LAMB WITH RED WINE AND PRUNES

Steps:

• Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

BRAISED LAMB SHANKS WITH PRUNES

Steps:

• Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
• Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.

BRAISED LAMB WITH PRUNES

Steps:

• Heat the oil in a casserole dish add onion and saute until lightly browned.
• dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
• add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
• add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
• bring to a boil and simmer for about 20 mins more until meat is very tender.
• serve hot sprinkled with parsley with either rice or boiled potatoes.

LAMB SHANKS IN RED WINE WITH PRUNES

Steps:

• Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
• Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS

Steps:

• Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
• Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
• Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
• Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
• Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
• Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.