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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

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 publishamerica.net and most online bookstores. It is also available on Kindle and Nook.