Turkish Braised Lamb Shanks with Roasted Plums
2 tbl Paprika
2 tbl Ground, toasted cumin seed
2 tsp Ground cardamom
2 tsp Ground cinnamon
1 tsp Allspice
1/2 tsp Ground cloves
1 tsp Salt
1 tsp Freshly-ground black pepper
4 x Lamb shanks - (1 to 1 1/2 lbs ea)
1/4 cup Olive oil
2 lrg Onions chopped
1/2 lb Plums halved, pitted
(damsons or Italian prune plums are a good choice)
1/4 cup Sugar
2 cup Hot chicken stock
Salt to taste
Freshly-ground black pepper to taste
* 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 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.