About this recipe: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.
Clean the lamb shanks and discard the skin and any excess fat. Place the shanks into a shallow dish.
For the marinade:
Mix the marinade ingredients together in a bowl and pour over the lamb. Marinate in the fridge for 24 hours, turning from time to time.
The next day, preheat the oven to 150 C / Gas 2. Remove the lamb from the marinade and pat dry. Reserve the marinade.
In a large casserole dish, heat the oil and fry the onions, carrots and celery until they begin to soften. Remove from the casserole dish and reserve the oil.
In the reserved oil, fry the shanks until lightly browned. Add the vegetables back to the dish and sprinkle over some flour until the juices are absorbed. Add the reserved marinade, stock, prunes, bay leaves and seasoning. Bring to a simmer over a medium heat.
Bake in the preheated oven for 1 1/2 hours. Remove from the oven when the shanks are very tender and can be pulled apart with a fork.
Using a slotted spoon, remove the lamb shanks and the vegetables from the casserole dish and keep warm. Boil the remaining juices until reduced. Stir in the redcurrant jelly until sauce thickens.
Serve the lamb and vegetables in the sauce or with the sauce on the side.
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