Lamb Shanks with Prunes and Red Wine

Adapted from The New York Times

Ingredients for Lamb Shanks with Prunes and Red Wine

• 1 cup pitted prunes
• 1 cup dry red wine
• 2 tablespoons extra virgin olive oil
• 4 Lava Lake lamb shanks
• 1 cup finely chopped onion
• 8 cloves garlic, minced
• 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 for Lamb Shanks with Prunes and Red Wine

1. 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.

2. 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.

Yield: 4 servings.

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