A delicious and special spring dish of lamb shanks in a rich prune sauce. The lamb is marinated for 24 hours prior to cooking making it sublime in flavour and very tender. The sauce adds an extra dimension with whispers of prunes and redcurrants.
I was looking for a recipe like this one. It's very similar to one my Persian friends used to make. It is truly outstanding. The red wine and prunes impart the kind of rich flavor perfect for winter and fall. I would use pearl onions instead of chopped and baby carrots. The red currant jelly is a good idea or something similar. This can work well in the crock pot (after braising, of course). I would make some basmati rice to accompany. Obviously, pair this one with a bold red wine. - 30 Jan 2015
I did this for a dinner party for 8 people. Really lovely taste and sauce - 28 Dec 2015