Ingredients

The following ingredients have 8 Servings
  • 6 lamb shanks
  • 300 grams prunes
  • flour enough to dust the lamb shanks
  • 4 large shallots chopped very fine
  • 2 large carrots chopped very fine
  • 3 tablespoons Olive oil
  • 1 cup Dry white wine
  • 2 tablespoons minced ginger use the jarred stuff in oil
  • 2 teaspoons Cinnamon generous
  • 2 teaspoons Cumin generous
  • 2 teaspoons ground coriander generous
  • 1/4 teaspoon saffron threads
  • 1 teaspoon Black pepper
  • 4 cups lamb stock use chicken if you can't find or make lamb stock
  • 1 cup pearl barley or whole grain rice

Instruction

  • Turn slow cooker to high. Dust lamb shanks with flour and stand up with bone ends facing up. Place prunes in among the lamb shanks while you are preparing the vegetables and stock mix. Saute shallots and carrots in olive oil. I use the small food processor to chop the vegetables really small. Once the shallots are transparent add the spices, stirring to coat the vegetables. Add the white wine. Cook off the alcohol. Add the stock and bring to a simmer. Pour over lamb shanks and prunes in the slow cooker. Cook for about 6 hours, on medium or low depending on your slow cooker. Adjust amount of liquid as necessary. Add the pearl barley or rice about 90 minutes before you want to eat. I like to turn off the slow cooker for about 30 minutes to let it cool to eating temperature. I serve in individual giant Yorkshire puddings but is equally good with mashed potatoes or just a green salad.