LAMB SHANKS IN RED WINE WITH PRUNES
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim for a skyscraper when 10 stories will do. I wanted to enjoy the wines with lamb, and hearty shanks braised with fruit and spice did the trick. The acid balance in many of the wines gracefully tamed the richness of the sauce. You should figure one shank a person, so try to buy smallish ones, about a pound each. And serve the dish with couscous.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 29 grams, Carbohydrate 39 grams, Fat 58 grams, Fiber 6 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 1495 milligrams, Sugar 20 grams
LAMB SHANKS IN HONEYED PRUNE SAUCE
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
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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