PLUM AND ROSEMARY LAMB SHANKS

A friend gave me this recipe, thanks Neva.  You will find two Preserved Lemon recipes under the Preserves section.

• 2 Tablespoons flour
• 4 large Lamb shank
• Sufficient olive oil to brown shanks and onions
• 2 brown onions thinly sliced
• 1/4 cup fresh rosemary – chopped finely
• 1 teaspoon dried thyme
• 1 cup red wine
• 1 ½ cups chicken stock
• 2 Tablespoons Worcestershire Sauce
• 1 cup plum jam
• 3-4 pieces of finely chopped Preserved lemon  
• Salt and pepper.

Preheat Oven to 180 deg.  Dust shanks with flour.
Heat olive oil in a heavy based frying pan and brown. Do this slowly.
Transfer to oven proof dish once nicely browned.  Season with Salt and pepper.

Heat olive oil. Add sliced onion, rosemary and thyme and cook gently until softened. Add chopped lemon preserve. Add wine and simmer for 1 min. Stir in stock, Worcestershire sauce and jam. Bring to the boil. Pour sauce over Lamb shanks and cover with tin foil. Cook until meat tender and beginning to fall of the bone.  Allow to cool and refrigerate overnight. Next day remove excess fat that would have formed on the top and reheat, uncovered in oven. Adjust seasoning.