Ingredients
- 3-1/2 pounds lamb shanks, halved crosswise (3 to 4 shanks)
- Salt
- Black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons cooking oil
- 1/2 cup dried apricots
- 1/2 cup pitted dried plums (prunes), halved
- 1/2 cup raisins
- 3/4 cup beef broth
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 4 cups hot cooked rice
Description
Slow Cook Apricots, Plums, Raisins, Lemon Juice, And Spices To Allow The Flavors In This Moroccan Dish To Meld Together.
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