Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Lamb shanks (1 lb ea)
1 ts Coarse salt
1 ts Coarsely ground black pepper
3 tb Olive oil
1 md Onion, cut in half
-lengthwise and slivered
1 c Beef broth
1 c Dry red wine
2 tb Honey
4 lg Garlic cloves, lightly
-bruised
2 Cinnamon sticks (3")
4 Fresh sage leaves
ds Ground cloves
1 c Seeded, coarsely chopped
-ripe plum tomatoes
1 1/2 c Pitted prunes
1/4 c Chopped fresh mint leaves

Sprinkle lamb shanks with salt and pepper. Heat 2 tablespoons olive
oil in large heavy casserole over medium heat. Add shanks, 2 at a
time, and saute until well browned, about 8 minutes per side. Remove
lamb and pour off fat.

Add remaining 1 tablespoon oil to casserole and place over low heat.
Add onion and cook, stirring occasionally, until tender, about 10
minutes.

Return lamb shanks to casserole. Add beef broth, red wine, honey,
garlic, cinnamon sticks, sage and cloves. Bring to boil. Cover
casserole and bake at 350'F. until meat is soft, about 1 hour.

Stir in chopped tomatoes and prunes and cook uncovered until both are
blended into sauce, about 45 minutes longer. Before serving, stir in
fresh mint.

Each serving contains about: 687 calories; 916 milligrams sodium; 118
milligrams cholesterol; 33 grams fat; 59 grams carbohydrates; 34 grams
protein; 1.96 grams fiber.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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