Turkish Braised Lamb Shanks With Roasted Plums

Most biblical miracles happened in three relatively brief periods of Bible history: In the days of Moses and Joshua, during the ministries of Elijah and Elisha, and in the time of Christ and the apostles. None of those periods lasted much more than a hundred years. Each of them saw a proliferation of miracles unheard of in other eras. Even during those three time periods, however, miracles were not exactly the order of the day. The miracles that happened involved men who were extraordinary messengers from God – Moses and Joshua, Elijah and Elisha, Jesus and the apostles. Aside from those three intervals, the only supernatural events recorded in Scripture were isolated incidents.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Turkish	Mike03	4	Servings

INGREDIENTS

2	T	Paprika
2	T	Ground, toasted cumin seed
2	t	Ground cardamom
2	t	Ground cinnamon
1	t	Allspice
1/2	t	Ground cloves
1	t	Salt
1	t	Freshly-ground black pepper
4		Lamb shanks -, 1 to 1 1/2
		lbs ea
1/4	c	Olive oil
2		Onions, chopped
1/2	lb	Plums, halved pitted
		damsons or Italian prune
		plums are a
		Good choice), Good choice
1/4	c	Sugar
1	c	White wine
2	c	Hot chicken stock
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

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. Heat the oil over
medium heat in a large dutch oven. 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
hot dutch oven and brown the lamb well on all sides. 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 1 1/2 to 2 hours or until the lamb is fork tender.  Serve with
almond and saffron rice. This recipe yields 4 to 6  portions.  Recipe
Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD  NETWORK
- (Show # ML-1B18 broadcast 01-26-1998) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  [email protected] ~or- [email protected]  04-12-1998
Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 346 Calories From Fat: 146 Total Fat: 16.5g Cholesterol: 3.6mg Sodium: 840.8mg Potassium: 532.4mg Carbohydrates: 37.6g Fiber: 4.9g Sugar: 24.2g Protein: 5.6g