Lamb Shanks In Honeyed Prune Sauce Best Recipes

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BRAISED LAMB SHANKS WITH PRUNES

Sep 1, 2006



Braised Lamb Shanks with Prunes image

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients:

  • 4 1-pound lamb shanks
  • 6 tablespoons olive oil, divided
  • 1 large onion, halved, sliced
  • 1 large carrot, peeled, sliced
  • 1 cup pitted prunes (about 6 ounces)
  • 1 large head of garlic, halved crosswise
  • 1/4 teaspoon cardamom seeds from about 5 crushed green cardamom pods
  • 2 cups beef broth
  • 1 cup low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
  • Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.

LAMB SHANKS IN HONEYED PRUNE SAUCE

Jun 4, 2009



Lamb Shanks in Honeyed Prune Sauce image

A delicious meal for two, worth saving for a special occasion. The long cooking time allows you to set the scene ie.light the candles and open the bottle of Rioja. The sauce is quite rich and needs only a simple accompaniment such as couscous or plain mashed potatoes and steamed green beans.

Provided by Yorkshire Pud

Categories     Lamb/Sheep

Time 2h50m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients:

  • 2 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 lemon, juice and zest of
  • 1 tablespoon olive oil
  • 14 prunes, eg.Whitworth's Ready to Eat
  • 2 tablespoons honey
  • 2 teaspoons cornflour (optional)
  • toasted almonds (to garnish) or chopped coriander (to garnish)

Steps:

  • In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
  • Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
  • Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
  • Remove lamb from pan and place in a large casserole dish.
  • Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
  • Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
  • Pour this heated mixture over the lamb shanks.Cover with lid or foil.
  • Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
  • If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
  • Serve garnished with toasted almonds and/or chopped coriander.

Nutrition Facts : Calories 1064, Fat 54.8, SaturatedFat 16.9, Cholesterol 242.1, Sodium 183.8, Carbohydrate 71.8, Fiber 7, Sugar 46.5, Protein 74.2

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