Turkish Braised Lamb Shanks With Roasted Plums

Recipe Ingredients

2 tablespoons	30ml	Paprika
2 tablespoons	30ml	Ground, toasted cumin seed
2 teaspoons	10ml	Ground cardamom
2 teaspoons	10ml	Ground cinnamon
1 teaspoon	5ml	Allspice
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
4		Lamb shanks - (1 to 1 1/2 lbs ea)
1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - chopped (large)
1/2 lb	227g / 8oz	Plums - halved, pitted
		(damsons or Italian prune plums are a
		Good choice)
1/4 cup	49g / 1.7oz	Sugar
1 cup	237ml	White wine
2 cups	474ml	Hot chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely.

Heat the oil over medium heat in a large dutch oven. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the hot dutch oven and brown the lamb well on all sides. Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.

Serve with almond and saffron rice.

This recipe yields 4 to 6 portions.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B18 broadcast 01-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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