Thursday, May 07, 2009

Braised Lamb Shank

It has been such a cold and rainy Spring that a braised dish seemed perfect for a late lunch last Sunday. I gave this one some Moroccan flavors with dried plums and apricots, olives, orange, cinnamon, and cumin.

1 or 2 meaty lamb shanks

1/4 cup flour, seasoned with salt and pepper

2 T oil

6 dried apricots

6 dried plums

2 small turnips, quartered

4 red "B" potatoes, quartered

2 carrots, sliced

1 onion, sliced

2 cups of beef stock

1 cup red wine

Zest and juice of one orange

1 cinnamon stick

1 T cumin seeds
1/4 cup mixed green and black olives

Dust the shanks with the seasoned flour

Brown the shanks in the hot oil in a Dutch oven

Add the rest of the ingredients and bring to the boil

Cover the Dutch Oven and place in a preheated 300 degree oven for 2 to 2 1/2 hours
1/2 hour before finishing cooking, add the olives

1 comment:

The Duo Dishes said...

The flavors in this dish are perfect. We've definitely had raisins tossed in our savory meat dishes, but never apricots or prunes. Yum.