LAMB SHANKS

I have been receiving request for lamb dishes. Here’s a quick and easy one, that is once you start cooking, that will put a smile and a wow on your dinner guest.

LAMB SHANKS

First things first, let’s make the marinade.  in a bowl add some olive oil, lemon juice, red wine, minced garlic, dried oregano, crushed bay leaves, salt, and pepper, Whisk together. Pour into a gallon storage, add the shanks (4 shanks) to the bag and refrigerate for at least 8 hours.

4 lamb shanks,  1 cup self-rising flour, 1 cup of the marinade, 1 cup pitted prunes, 1 cup dried apricots, 1 medium navel orange, cut in quarters, 1/2 cup sugar, 1/2 teaspoon cinnamon, 2 heads garlic, 1 1/2 teaspoon cayenne, 1/2 teaspoon ground cloves, 2 tablespoons Italian salad dressing, salt, and pepper.

Lightly grease a large baking dish, set aside.  Preheat oven to 400 degrees.  Season the meat liberally, on both sides, with salt and pepper.  Dredge through the flour on both sides. Put the shanks in the baking dish cover with foil and bake for around 2-hours or until the meat in tender, tender, tender.  While the shanks are in the over add the cup of marinade, and the remaining ingredients and fruit to the pot.  Bring to a rapid boil, reduce heat to a simmer and continue to cook until the prunes are soft. Remove the shanks from the oven, drain the fat.  Add the fruit and 1/4 cup of the broth to the dish and return to the oven for another 20-minutes.

I serve this dish with rice pilaf, English sweet pea salad, and candied carrots.  Put the WOW on the table!

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