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Fruited Lamb Shanks |
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Serves: 4 Print this Recipe4 lamb shanks (about 4 lb. total) 1 1/4 teaspoons salt 1/2 teaspoon black pepper 1 onion medium, cut in 12 wedges 2 tablespoons butter 2 tablespoons cornstarch 2 cups water 1/2 cup brown sugar packed 1 tablespoon lemon peels grated 2 tablespoons lemon juice 1 teaspoon cinnamon ground 1/4 teaspoon cloves ground 1/8 teaspoon salt 2 apples baking, peeled and sliced 3/4 cup dried apricots halves 3/4 cup pitted prunes prunes Preheat oven to 350°. Sprinkle meat with 1 1/4 teaspoons salt and pepper. Place in a 13 x 9 x 2-inch baking pan or small roasting pan. Cover tightly and bake for 1 1/2 hours. Uncover and bake 1 hour longer or until fork tender, turning occasionally. Meanwhile, in a 3-quart saucepan over medium heat, saute onion in butter until tender. Stir in cornstarch until smooth. Add water, brown sugar, lemon rind and juice, cinnamon, cloves and 1/8 teaspoon salt; stir until blended. Add apples, apricots and prunes. Stirring over medium heat, bring to a boil; reduce heat to low, cover and simmer for 10 minutes. Remove lamb from oven and drain off fat. Pour sauce and fruit over meat. Cover tightly and bake 20 minutes longer. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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