Lamb Shanks and Prunes

1. 1

   In a plastic or paper bag, combine the flour, salt, black pepper and cayenne and shake to mix.

2. 2

   Add a few pieces of lamb at a time and toss to coat with the flour mixture until all the lamb is coated.

3. 3

   If any of the flour mixture remains, set aside.

4. 4

   Place a large heavy casserole, preferably cast-iron, over medium heat.

5. 5

   Let it remain until hot.

6. 6

   Warm 2 tablespoons of the oil and add only as much lamb as will fit without crowding.

7. 7

   Brown the lamb on all sides, in batches, over medium heat, adding more oil as necessary.

8. 8

   Remove the lamb to a bowl and set aside.

9. 9

   In the same pan, saute the onions and celery until the onions are golden brown.

10. 10

    Add any remaining flour mixture, and the garlic and cook, stirring, for about 30 seconds.

11. 11

    Return the lamb to the casserole.

12. 12

    Add thyme, bay leaf and water.

13. 13

    Bring to a boil, reduce heat and simmer, partly covered, for one hour or until the meat is tender.

14. 14

    Add the potatoes and prunes and cook 30 minutes longer, until the potatoes are tender.

15. 15

    Using a slotted spoon, remove lamb and vegetables to a serving platter.

16. 16

    Increase the heat to high and cook the remaining liquid until it reduces to a thick gravy, about 15 minutes.

17. 17

    Remove the bay leaf.

18. 18

    Drizzle the gravy over the lamb and prunes, then serve.

* Per serving · 4 servings · Values may vary.