Turkish Braised Lamb Shanks with Roasted Plums

Turkish Braised Lamb Shanks with Roasted Plums Ingredients

2 tb Paprika	2 lg Onions; chopped
2 tb Ground; toasted cumin seed	1/2 lb Plums; halved, pitted
2 ts Ground cardamom	(damsons or Italian prune
2 ts Ground cinnamon	Good choice)
1 ts Allspice	1/4 c Sugar
1/2 ts Ground cloves	1 c White wine
1 ts Salt	2 c Hot chicken stock
1 ts Freshly-ground black pepper	Salt; to taste
4 Lamb shanks -; (1 to 1 1/2	Freshly-ground black pepper;
1/4 c Olive oil

Instructions for Turkish Braised Lamb Shanks with Roasted Plums

Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Heat the oil over medium heat in a large dutch oven. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the hot dutch oven and brown the lamb well on all sides. Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender. Serve with almond and saffron rice. This recipe yields 4 to 6 portions. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B18 broadcast 01-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

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