2 tablespoons paprika
2 tablespoons ground, toasted cumin seed
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon ground black pepper
4 lamb shanks, about 1 to 1 1/2 pounds each
1/4 cup olive oil
2 large onions, chopped, about 2 cups
1/2 pound prune plums, cut in half and stones removed
1/4 cup sugar
1 cup white wine
2 cups chicken stock
Salt and pepper to taste
Mix the paprika, cumin, cardamom, cinnamon, all spice, cloves, salt and pepper in a bowl.
Rub the spice mix onto the lamb shanks creating a spice covering that coats the shanks completely. Heat the oil over medium-high heat in a large dutch oven. Add the seasoned lamb shanks to the hot dutch oven and brown the lamb shanks well on all sides. Remove the lamb shanks and set aside.
Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. With a slotted spoon, remove the onions and plums and set aside.
Add the white wine and cook down by half.
Return the lamb shanks, onions and plums to the pot.
Add the chicken stock.
Adjust the seasoning, set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender and falling off the bone.
Serve with rice or bulghour pilaf
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