Sep 192019

Don’t let the name fool you. There is very little pepper in this dish. You will get some bite from the vinegar and plenty of non-pepper spices. This recipe is from Louis Evans. It is from the Chef’s Charity for Children cookbook.

4 Lamb Shanks

Salt, Pepper, Flour

1 cup Water

1 cup cooked Prunes, pitted

1 cup cooked Apricots, diced

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Allspice

1/4 teaspoon Cloves’3 tablespoons Vinegar

1/4 teaspoon Salt

Preheat oven to 350℉.

Season meat with salt and pepper, dredge in flour, and place in a greased baking dish. Cover and bake until meat is tender, 1 3/4 to 2 hours.

Combine remainder of ingredients, heat to boiling, and simmer about 5 minutes. Drain most of fat from cooked shanks, add fruit mixture to meat, cover dish, and bake in a hot oven (400℉.) about 30 minutes.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.