Lamb Shanks, Braised Turkish-Style With Roasted Plums - cooking recipe

Ingredients

2 tablespoons paprika
2 tablespoons ground cumin
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 large lamb shanks, about 500g each (If your shanks are small, allow more because there is plenty of marinade and sauce.)
1/4 cup olive oil
2 large onions, chopped
225 g plums, cut in half
1/4 cup sugar
1 cup white wine
2 cups hot chicken stock
salt and pepper

Preparation

Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt, and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Set aside 10 minutes.
Heat the oil over medium heat in a large lidded saucepan. 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. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the saucepan oven and brown the lamb well on all sides.
Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 90-120 minutes or until the lamb is fork tender. Serve with saffron rice.