ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lamb Shanks Baked In Fruited Wine

Yield 4 servings

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes