Lamb Shanks with Apricots

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            FOOD FUNNY
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Here's another from Anna Welander, the preeminent Recitopian
in Uppsala, Sweden:

My parents told me, "Finish your dinner. People in China and India
are starving." I tell my daughters, "Finish your homework. People
in India and China are starving for your job." - Thomas Friedman

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            TODAY'S RECIPE
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Although just about any meat goes well with just about any fruit,
I think that lamb is a particularly well suited partner for the
sweetness provided by ripe fruit.

Lamb Shanks with Apricots

1 cup (250 ml) chopped dried apricots
1 cup (250 ml) port or other sweet wine, or water
1 Tbs (15 ml) olive oil
4-6 lamb shanks, trimmed of excess fat
2 onions, sliced
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) ground cinnamon
1 cup (250 ml) beef or chicken stock, or water
Salt and freshly ground pepper to taste

Combine the apricots and port wine in a small bowl and set aside
to steep for about 1 hour. Heat the oil in a large pot over high heat
and brown the lamb shanks on all sides. Remove the lamb shanks
and set aside. Saute the onions in the same pot until lightly
browned, about 10 minutes. Add the garlic and cinnamon and
saute for 1 minute. Return the shanks to the pot. Add the liquid,
salt, and pepper and cook tightly covered over low heat for 1 hour.
Add the apricots and their liquid and cook until the lamb is tender
and almost falling off the bone, 60 to 90 minutes. Serves 4 to 6.
Received on Thu Sep 21 13:01:57 2006