LAMB SHANKS IN RED WINE WITH PRUNES

Lamb Shanks in Red Wine With Prunes image

Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim for a skyscraper when 10 stories will do. I wanted to enjoy the wines with lamb, and hearty shanks braised with fruit and spice did the trick. The acid balance in many of the wines gracefully tamed the richness of the sauce. You should figure one shank a person, so try to buy smallish ones, about a pound each. And serve the dish with couscous.

Provided by Florence Fabricant

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup pitted prunes
1 cup dry red wine
2 tablespoons extra virgin olive oil
4 lamb shanks, about 1 pound each, fat well trimmed
1 cup finely chopped onion
8 cloves garlic, minced
1 red bell pepper, cored and slivered
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt
freshly ground black pepper
4 sprigs thyme
2 teaspoons grated orange zest
Cayenne to taste
Cooked couscous for serving

Steps:

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.
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.

Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 29 grams, Carbohydrate 39 grams, Fat 58 grams, Fiber 6 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 1495 milligrams, Sugar 20 grams