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!!!