Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Another find from my all time favourite paper " The Weekly Times". The weather is so very hot here and I am posting this to make over winter, so I will have a recipe that will use up my frozen plums also!!!! A note from the paper -- The entire dish is cooked in a heavy-lidded saucepan on top of the stove. However, you may finish it in the oven, if you wish. If you can work ahead, the cooked dish improves with flavour after one day in the fridge. Just reheat over medium heat for around 30 minutes."

Ingredients Nutrition


  1. Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt, and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Set aside 10 minutes.
  2. Heat the oil over medium heat in a large lidded saucepan. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the saucepan oven and brown the lamb well on all sides.
  3. Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 90-120 minutes or until the lamb is fork tender. Serve with saffron rice.