BRAISED LAMB SHANKS WITH PRUNES
Yield Makes 4 servings
Number Of Ingredients 9
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.
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Keddy Wambui
[email protected]This was a bit too sweet for my taste, but I think that's just a personal preference. The lamb was cooked well and the sauce was flavorful.
oalid mahamud
[email protected]I'm not a big fan of lamb, but I decided to give this recipe a try and I was pleasantly surprised. The lamb was very tender and the sauce was flavorful. I will definitely be making this again.
Kay Liner
[email protected]This is a great recipe! I made it for my family last night and they loved it. The lamb was cooked perfectly and the sauce was delicious.
Sabir Marri
[email protected]I've made this recipe several times and it's always a hit. The lamb is so flavorful and the prunes add a nice sweetness. I usually serve it with mashed potatoes and roasted vegetables.
Sameera Lakmal
[email protected]This was absolutely delicious and the meat was fall off the bone tender. I made this in my slow cooker and it was perfect for a cold winter night.