Name: Braised Lamb Shanks with Prunes
Yield: Makes 4 servings
Ingredients: 4 1-pound lamb shanks; 6 tablespoons olive oil, divided; 1 large onion, halved, sliced; 1 large carrot, peeled, sliced; 1 cup pitted prunes (about 6 ounces); 1 large head of garlic, halved crosswise; 1/4 teaspoon cardamom seeds from about 5 crushed green cardamom pods; 2 cups beef broth; 1 cup low-salt chicken broth

Recipe information

Yield
Makes 4 servings

Ingredients

4 1-pound lamb shanks

6 tablespoons olive oil, divided

1 large onion, halved, sliced

1 large carrot, peeled, sliced

1 cup pitted prunes (about 6 ounces)

1 large head of garlic, halved crosswise

1/4 teaspoon cardamom seeds from about 5 crushed green cardamom pods

2 cups beef broth

1 cup low-salt chicken broth

Preparation

Step 1
Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
Step 2
Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.

TagsStew Soup/Stew Lamb Shank Lamb Meat Prune Dried Fruit Fruit Garlic Root Vegetable Vegetable Beef Main Dinner Nut Free Gluten Free Dairy Free Easy Make Ahead Braise Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes