Lamb Shanks with Prunes

Lamb shanks are one of my all time favourite cuts of meat. One of the things I really miss since my Dad sold the farm is having access to home grown grass-fed lamb and home grown lamb shanks in particular. We used to joke that it was a shame sheep only had 4 legs!

If lamb isn’t your thing, see below for alternatives. I like to keep things simple and just serve this on a bed of baby spinach leaves. But you could serve with mash, steamed rice or buttered pasta or add in a can of chickpeas if you prefer.

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Lamb Shanks with Prunes

Total Time 5 hours hours

Servings 4 people

Ingredients

• 4 lamb shanks
• 4 red onions quartered lengthwise
• 200 g pitted prunes
• 1 can tomatoes 400g / 14oz
• 1 stick cinnamon optional
• 1 bag baby spinach leaves to serve

Metric - US Customary

Instructions

• Preheat your oven to 150C (300F).
• Place lamb, onions, prunes, tomatoes and cinnamon (if using) in a large casserole or cast iron pot. Cover with a can full of water (or 1 1/2 cups).
• Cover with the lid or some foil and bake for 4-5 hours or until lamb is super tender.
• Taste and season. Serve on a bed of baby spinach.

Variations

slow cooker – reduce water to 1/2 cup. Cook on auto for 10-11 hours or until lamb is tender.

short on time – simmer sauce ingredients together for 20-30 minutes and serve with pan fried or BBQ lamb chops or steak.

vegetarian / vegan – I love large mushrooms or eggplants slow cooked like this. Replace lamb with 4-8 large field or portabello mushrooms or eggplants. Halve the water and cooking time.

different meat – anything that works well slow cooked such as osso buco, chicken drumsticks or marylands, beef short ribs, pork neck, lamb neck chops, pork spare ribs, duck legs. You’ll need to adjust the cooking times.

different fruit – I love prunes here. They’re not exactly the most glamorous fruit but they cook down into the sauce to give a hint of sweet richness without overpowering. And then there’s all that fiber. But you could use dried apricots or dried apples instead if you prefer.

fruit-free – replace prunes with baby carrots or parsnips.

low carb – skip the prunes.

carb lovers / more substantial – serve with hot buttered toast, mashed potato or sweet potato.

more veg – add mushrooms or any root veg.

Waste Avoidance Strategy

lamb shanks – freeze them.

onions, prunes, tomatoes, cinnamon – pantry.

baby spinach leaves – use for another meal. Can be frozen but will wilt when defrosted. If you choose this option, I think it’s nicer to warm the wilted spinach before serving.