Jean Hall's Lamb Shanks
How many of you are lucky enough to get tasty recipes from the sheep-savvy mother of your "large" animal veterinarian? One degree of separation works for me!
- 4 lamb shanks (if using Soay, use 6 to keep proportions right)
- 1 tsp coarse salt
- 1 tsp coarsely ground black pepper
- 3 Tblsp olive oil
- 1 medium onion cut in half lengthwise and slivered
- 1 cup beef broth
- 1 cup dry red wine
- 2 Tblsp honey
- 4 large cloves garlic lightly bruised
- 2 three-inch long cinnamon sticks
- 4 fresh sage leaves
- dash ground cloves
- 1 cup coarsely chopped plum tomatos
- 1 and 1/2 cups pitted prunes
- 1/4 cup chopped fresh mint leaves
- Sprinkle lamb with salt and pepper.
- Heat 2 Tbls olive oil in large heavy pan or casserole over medium heat. Sauté 2 shanks at a time until well browned, about 8 minutes per side (less if you are using Soay).
Remove lamb and pour off any fat.
- Preheat oven to 350F.
- Over low heat, cook onion in remaining 1 Tblsp oil, stirring occasionally, until tender/soft, about 10 minutes.
- Add lamb and all remaining ingredients except mint. Bring to a boil. Cover pan and bake at 350F until meat is soft, about 1 hour (less if you are using Soay).
- Stir in tomatos and prunes and continue baking uncovered until both are blended into sauce, about 45 minutes longer.
- Before serving, stir in fresh mint.