(Rich with spices, the plums give an added dimension to the lamb shank gravy. The entire dish is cooked in a heavy Dutch oven on top of the stove. However, you may finish it in the oven, if you wish.
Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 2 Tablespoons paprika
- 2 Tablespoons ground cumin
- 2 teaspoons ground cardamom
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 lamb shanks, about 1 pound each
- 1/4 cup olive oil
- 2 large onions, chopped
- 1/2 pound plums, cut in half
- 1/4 cup sugar
- 1 cup white wine
- 2 cups hot chicken stock
- Salt and pepper
Preparation:
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.
Notes: May be finished in 350-degee F oven for 1-1/2 hours.
Yield: 4 servings
Recipe Source: The '21' Cookbook : Recipes and Lore from New York's Fabled Restaurant by Michael Lomonaco (Doubleday)
Reprinted with permission.
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.
Notes: May be finished in 350-degee F oven for 1-1/2 hours.
Yield: 4 servings
Recipe Source: The '21' Cookbook : Recipes and Lore from New York's Fabled Restaurant by Michael Lomonaco (Doubleday)
Reprinted with permission.
