Saturday, June 26, 2010

Lamb Shanks in Red Wine With Prunes a South African delight

Lamb Shanks in Red Wine With Prunes
You should figure one shank a person, so try to buy smallish ones, about a pound each. And serve the dish with couscous.
Time: 2 hours 15 minutes
1 cup pitted prunes
1 cup dry red wine
2 tablespoons extra virgin olive oil
4 lamb shanks, about 1 pound each, fat well trimmed
1 cup finely chopped onion
8 cloves garlic, minced
1 red bell pepper, cored and slivered
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
4 sprigs thyme
2 teaspoons grated orange zest
Cayenne to taste
Cooked couscous for serving.
1. Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
2. Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about another hour more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.
This is a serious dish it is hearty and yummy with just the right amount of acid from the wine to give a delicious balance to the spices and fruit