Lamb Shanks In Honeyed Prune Sauce Recipes

LAMB SHANKS IN HONEYED PRUNE SAUCE

Steps:

• In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
• Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
• Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
• Remove lamb from pan and place in a large casserole dish.
• Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
• Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
• Pour this heated mixture over the lamb shanks.Cover with lid or foil.
• Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
• If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
• Serve garnished with toasted almonds and/or chopped coriander.

SPICED LAMB SHANKS WITH ORANGE AND HONEY

Steps:

• Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
• Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
• Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
• Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
• Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
• To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

LAMB SHANKS AND PRUNES

Steps:

• In a plastic or paper bag, combine the flour, salt, black pepper and cayenne and shake to mix. Add a few pieces of lamb at a time and toss to coat with the flour mixture until all the lamb is coated. If any of the flour mixture remains, set aside.
• Place a large heavy casserole, preferably cast-iron, over medium heat. Let it remain until hot. Warm 2 tablespoons of the oil and add only as much lamb as will fit without crowding. Brown the lamb on all sides, in batches, over medium heat, adding more oil as necessary. Remove the lamb to a bowl and set aside.
• In the same pan, saute the onions and celery until the onions are golden brown. Add any remaining flour mixture, and the garlic and cook, stirring, for about 30 seconds.
• Return the lamb to the casserole. Add thyme, bay leaf and water. Bring to a boil, reduce heat and simmer, partly covered, for one hour or until the meat is tender. Add the potatoes and prunes and cook 30 minutes longer, until the potatoes are tender.
• Using a slotted spoon, remove lamb and vegetables to a serving platter. Increase the heat to high and cook the remaining liquid until it reduces to a thick gravy, about 15 minutes. Remove the bay leaf. Drizzle the gravy over the lamb and prunes, then serve.

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.

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.

LAMB TAGINE WITH PRUNES AND CINNAMON

Steps:

• Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
• Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
• Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
• Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.