Braised Lamb Shank in a Plum Sauce

4 - 6  Lamb Shanks

Season on both sides with : 
salt                          
pepper
Nutmeg
Cinnamon
Cumin
Granulated Garlic
Fresh Cut Herbs ( I just cut the tops of whatever was left in my herb garden!) . 

Place in large Baking dish and bake at 450 till brown, remove from oven and turn. Replace back into oven and brown again. 

Plum Sauce: 
olive oil
1 -2 red onions
6 -8 purple plums
1/4 -1/2 cup wine
1/4 cup brown sugar
2 cups stock

In a sauce pan, on med/high heat combine 2 tbsp olive oil and 1-2 red onions. Saute till onions are soft and start to brown. Add 6 - 8 purple plums split and pitted, the wine ( what ever you are drinking at the time!) and 1/4 cup of brown sugar. Cook till plums become soft. Add 2 cups stock, I used Elk stock a Chef gave me but veal, chicken or beef stock would work just as well.  Pour over shanks, cover and let cook in a slow oven for 2 - 3 hours. 
Remove from oven and place shank on another pan for the oven. Cover and pop back in the oven to keep warm. Pour liquid into sauce pan and reduce by 1/2 - pour over each lamb shank as you plate.
I served it with a long grain rice that was infused with a sun-dried tomato as well as glazed cinnamon carrots.


This was made without a recipe, so really you can add or take away any thing you want. I originally was going to work with Tomatoes but had some plums so I improvised and it was Great! 

Hope you enjoy it as much as our family did!

---