Lamb Shanks with Dried Fruits

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 sautĂ© 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.

Serves 8-10

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