Turkish braised lamb shanks with roasted plums
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Paprika |
| 2 | tablespoons | Ground; toasted cumin seed |
| 2 | teaspoons | Ground cardamom |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Allspice |
| ½ | teaspoon | Ground cloves |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly-ground black pepper |
| 4 | Lamb shanks -; (1 to 1 1/2 lbs ea) | |
| ¼ | cup | Olive oil |
| 2 | larges | Onions; chopped |
| ½ | pounds | Plums; halved, pitted |
| (damsons or Italian prune plums are a | ||
| Good choice) | ||
| ¼ | cup | Sugar |
| 1 | cup | White wine |
| 2 | cups | Hot chicken stock |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
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 1½ to 2 hours or until the lamb is fork tender. Serve with almond and saffron rice. This recipe yields 4 to 6 portions.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B18 broadcast 01-26-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.