Spiced peloponnesian lamb shanks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb shanks (1 lb ea) | |
| 1 | teaspoon | Coarse salt |
| 1 | teaspoon | Coarsely ground black pepper |
| 3 | tablespoons | Olive oil |
| 1 | medium | Onion, cut in half lengthwise and slivered |
| 1 | cup | Beef broth |
| 1 | cup | Dry red wine |
| 2 | tablespoons | Honey |
| 4 | larges | Garlic cloves, lightly bruised |
| 2 | Cinnamon sticks (3\") | |
| 4 | Fresh sage leaves | |
| dash | Ground cloves | |
| 1 | cup | Seeded, coarsely chopped ripe plum tomatoes |
| 1½ | cup | Pitted prunes |
| ¼ | cup | Chopped fresh mint leaves |
Directions
Sprinkle lamb shanks with salt and pepper. Heat 2 tablespoons olive oil in large heavy casserole over medium heat. Add shanks, 2 at a time, and saute until well browned, about 8 minutes per side. Remove lamb and pour off fat.
Add remaining 1 tablespoon oil to casserole and place over low heat.
Add onion and cook, stirring occasionally, until tender, about 10 minutes.
Return lamb shanks to casserole. Add beef broth, red wine, honey, garlic, cinnamon sticks, sage and cloves. Bring to boil. Cover casserole and bake at 350'F. until meat is soft, about 1 hour.
Stir in chopped tomatoes and prunes and cook uncovered until both are blended into sauce, about 45 minutes longer. Before serving, stir in fresh mint.
Each serving contains about: 687 calories; 916 milligrams sodium; 118 milligrams cholesterol; 33 grams fat; 59 grams carbohydrates; 34 grams protein; 1.96 grams fiber.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95