LAMB SHANKS, BRAISED TURKISH-STYLE WITH ROASTED PLUMS

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."

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 2  tablespoons paprika
• 2  tablespoons ground cumin
• 2  teaspoons ground cardamom
• 2  teaspoons ground cinnamon
• 1  teaspoon allspice
• 1⁄2 teaspoon ground cloves
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 4  large lamb shanks, about 500g each (If your shanks are small, allow more because there is plenty of marinade and sauce.)
• 1⁄4 cup olive oil
• 2  large onions, chopped
• 225  g plums, cut in half
• 1⁄4 cup sugar
• 1  cup white wine
• 2  cups  hot chicken stock
•  salt and pepper

Directions

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.