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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.
Yield: 4
Cook Time: 2 hours 15 minutes
Ingredients
  • 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
Directions
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.

Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.

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