Lamb Shanks In Honeyed Prune Sauce

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 2
• 2 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, peeled and roughly chopped
• 4 garlic cloves, peeled and finely chopped
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 lemon, juice and zest of
• 1 tablespoon olive oil
• 14 prunes, eg.whitworth's ready to eat
• 2 tablespoons honey
• 2 teaspoons cornflour (optional)
• toasted almonds (to garnish) or chopped coriander (to garnish)

Recipe

• 1 in a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
• 2 add lamb shanks.coat with marinade and cover.leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
• 3 heat 1 tbs olive oil in large frying pan.lift lamb shanks out of marinade and into frying pan.brown lamb well on all sides.
• 4 remove lamb from pan and place in a large casserole dish.
• 5 add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
• 6 remove from heat.add honey and prunes. stir gently to incorporate,without breaking up the prunes.
• 7 pour this heated mixture over the lamb shanks.cover with lid or foil.
• 8 cook in preheated oven 160 deg c,325 deg f,gas mark 3 for 2 1/2 hours.
• 9 if you prefer a thicker sauce,blend cornflour with a little cold water in a cup.remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. return casserole to oven for remaining half hour.
• 10 serve garnished with toasted almonds and/or chopped coriander.