Braised Lamb Shanks with Prunes

Name: Braised Lamb Shanks with Prunes
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 4 serving(s)
Ingredients: 2 tbsp cornstarch; 1 cup (250 ml) chicken broth; 20 prunes, diced; 2 tbsp (30 ml) balsamic vinegar; 1 tbsp (15 ml) Dijon mustard; 4 lamb shanks; 2 tbsp (30 ml) olive oil; 4 shallots, thinly sliced; 2 garlic cloves, finely chopped; 2 tbsp (30 ml) honey; 1 star anise; 1 cup (250 ml) port wine

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Preparation 30 min
Cooking 8 h
Servings 4
Freezes Yes

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 2 tbsp cornstarch
- 1 cup (250 ml) chicken broth
- 20 prunes, diced
- 2 tbsp (30 ml) balsamic vinegar
- 1 tbsp (15 ml) Dijon mustard
- 4 lamb shanks
- 2 tbsp (30 ml) olive oil
- 4 shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) honey
- 1 star anise
- 1 cup (250 ml) port wine

Preparation

- In a slow cooker, combine the cornstarch with the broth, prunes, vinegar, and mustard.
- In a large skillet, brown the shanks in the oil. Season with salt and pepper. Transfer to the slow cooker.
- In the same skillet, brown the shallots. Add the garlic, honey and star anise. Cook for 1 minute, stirring constantly. Deglaze with the port wine and pour into the slow cooker. Stir to combine. Season with salt and pepper.
- Cover and cook on Low for 6 to 8 hours depending on the size of the shanks, or until the meat falls off the bone. Adjust the seasoning.

Note from Ricardo

This recipe is from Ricardo’s book "La mijoteuse: de la lasagne à la crème brûlée".

Personal Note

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