Braised Prune Juice Lamb Shanks Recipe

Prep Time 35 Minutes

Cook Time 150 Minutes

Calories per seving 1260

Fat 63g

Cholesterol 360mg

Sodium 920mg

Carbohydrates 67g

Fiber 8g

Sugar 32g

Protein 104g

4 TBSP olive oil
4 12-oz lamb shanks
Salt and pepper to taste
4 shallots or cippolini onions
2 large carrots, cut into 2” pieces
2 large celery stalkes, cut into 2” pieces
1 clove garlic, sliced
8 Sunsweet^® Amaz!n™ Prunes
2 TBSP rice vinegar or white wine vinegar
3 cup Sunsweet^® Amaz!n™ Prune Juice
3 cup organic low sodium chicken stock
1 TBSP Chinese Five Spice, ground
1 TBSP cayenne pepper
1 TBSP Star Anise
4 TBSP black, white or mixed sesame seeds
Fresh mint to garnish
Fresh cilantro to garnish
Lime

Pre-heat oven to 325 F

In a heavy bottomed, oven proof pot, heat olive oil over medium high heat. Season the shanks with salt and pepper and carefully brown in the olive oil on all sides, about 5-7 minutes, then remove to a platter and set aside. Add the onions, carrots, celery, garlic and Sunsweet Amaz!n Prunes and gently sauté for 5 minutes.

Deglaze with vinegar, then add Sunsweet Amaz!n Prune Juice and chicken stock and return the shanks to the pot. Season with salt, pepper, Chinese Five Spice, cayenne pepper and Star Anise, then cover and move to the oven. Braise in the oven for about 2 to 2.5 hours, checking every 30 minutes. The meat should be tender and falling off the bone, but not dry.

Remove and finish with a generous sprinkling of sesame seeds, torn pieces of fresh mint and cilantro and a squeeze of fresh lime. Serve right away.

Recipe created by award-winning chef Seamus Mullen.

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