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Braised Lamb Shank with Prunes Recipe

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This recipe for Braised Lamb Shank with Prunes is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a good basic braising recipe for lamb shanks.You can use other dried fruits in lieu of prunes but runs are really good with lamb.

Really take the time to brown you lamb shanks well. Don't be in a hurry! Brown them all over. This is the foundation for great flavor!

 

 

 

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