Lamb Shanks Baked In Fruited Wine

Oxmoor House
4 servings


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1/2 teaspoon salt
1/8 teaspoon pepper
1 cup all-purpose flour
2 to 2 1/2 pounds lamb shanks
1 cup Burgundy or other dry red wine
1 (6-ounce) package dried apricots
1 cup pitted prunes
1/2 cup golden raisins
1/2 cup sugar
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon


Combine salt, pepper, and flour; mix well. Dredge shanks in flour mixture, coating well. Place shanks in a greased 2 1/2- quart shallow baking dish. Cover and bake at 350° for 1 1/2 hours.

Combine remaining ingredients in a small Dutch oven; bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Spoon sauce over shanks. Cover; bake at 400° for 30 minutes or until shanks are tender.

Created date

February 2010