Lamb Shanks in Red Wine With Prunes
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup pitted prunes
- 1cup dry red wine
- 2tablespoons extra virgin olive oil
- 4lamb shanks, about 1 pound each, fat well trimmed
- 1cup finely chopped onion
- 8cloves garlic, minced
- 1red bell pepper, cored and slivered
- 1teaspoon ground cumin
- ½teaspoon smoked paprika
- Salt
- freshly ground black pepper
- 4sprigs thyme
- 2teaspoons grated orange zest
- Cayenne to taste
- Cooked couscous for serving
Nutritional analysis per serving (4 servings)
1091 calories; 58 grams fat; 25 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 7 grams dietary fiber; 20 grams sugars; 75 grams protein; 1654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
- Step 2
Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.
Private Notes
Comments
A delicious recipe: I love Florence Fabrican't authenticity and gravitas -- so faking and melding flavours needlessly. You might need to add a bit more stock if it cooks too dry.
I also added beef broth when I turned the shanks over for their second side. At the step for adding the prunes, I also added two parsnips, cut in chunks. Great addition; lovely flavors!
I followed the recipe except for substituting raisins for prunes which were nowhere in sight. Used a Dutch oven which maintains the moisture nicely. Delicious.
Two hours didn't make it fall off the bone tender for me. Didn't warrant the work, as opposed to doing a simple crockpot version.
I didn't have any red bell peppers, so I chopped up a carrot instead. I added extra red wine and also some chicken broth to increase the amount of sauce. After starting it on the stove in a Dutch oven, I covered the pot with aluminum foil, put the pot lid over that, and cooked the whole thing in a 375 F oven for about 1 3/4 hours. It was amazing.
I made as written with the tiny adjustment of smashing the garlic cloves and letting them cook whole until very, very soft in the braise, and I added water from time to time as the sauce cooked down. This was delicious! I served over French lentils seasoned with fresh thyme, dill, and celery.
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