Categories: Lamb
Ingredients
- 4 lamb foreshanks, about 1 pound each
- 1 teaspoon ground pepper
- Salt to taste
- 3 tablespoons olive oil
- 1 medium onion, halved and slivered
- 6 carrots, peeled and cut into 1/2 inch pieces
- 1 cup defatted chicken broth
- 1 cup dry white wine
- 2 tablespoons honey
- 4 cloves garlic, lightly crushed
- 2 cinnamon sticks
- 4 fresh sage leaves
- Allspice, pinch
- 1 cup plum tomato, seeded and chopped
- 1 1/2 cups dried sour cherries
- 1/4 cup parsley, chopped
- Cooked white rice or couscous to serve
Directions
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Preheat oven to 350 degrees
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Sprinkle lamb with salt and pepper
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Heat 2 tablespoons of olive oil in a oven proof casserole dish over medium heat. Add 2 lamb shanks and brown well on both sides. Remove the shanks to a plate and continue with the 2 remaining shanks. Pour off all the fat from the casserole dish and add remaining olive oil. Add onions and carrots and cook over medium heat for 10 to 12 minutes to wilt the vegetables, stirring occasionally.
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Return the lamb shanks to the casserole dish along with any accumulated juices on the plate. Add chicken broth, wine, honey, garlic, cinnamon sticks, sage, and allspice. Bring to a boil, cover, and set in oven. Bake for 1 hour or until meat is tender.
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Add tomatoes and cherries. Bake uncovered for 45 minutes longer.
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Before serving, remove the cinnamon sticks and add the parsley. Serve over rice or couscous.