Symbolic of the Paschal sacrifice, lamb features on many Seder menus.
Marinating the lamb shanks with garlic and spices and cooking with dried fruits in a long slow simmer ensures a mouthwatering dish.
4-6 lamb shanks
1 large onion, sliced thinly
2 tablespoons olive oil
2 large carrots, sliced into thick rounds
2 stalks celery, sliced thinly
1 cup pitted prunes
1/4 cup dried apricots, chopped
1/2 cup olive oil
1 tablespoon cumin
1 tablespoon paprika
2 teaspoons salt
1 tablespoon herb de Provence
6 garlic cloves, grated
1/2 cup red wine
In a large bowl combine all the marinade ingredients and rub on lamb shanks. Let marinate for one hour in a heavy pot or Dutch oven, warm olive oil and sauté the sliced onion until they start to soften. Add the vegetables and dried fruits, place lamb and all the marinade juices in the pot Add 2 cups of water, cover and place in oven for two hours at 350 degrees.
The lamb should be falling off the bone. If not, leave it for another 15-30 minutes in the oven.