From: Nancy,.SanFran

Braised Lamb Shanks with Dried Fruit and Fragrant Spices
Recipe By : "The Mediterranean Kitchen " by Joyce Goldstein
Thursday, April 20, 2000 Detroit News
Serving Size : 4

2 tablespoons olive oil
4 meaty lamb shanks -- about 1 pound each
1 teaspoon salt or to taste
1 large onion -- chopped
4 cloves garlic -- chopped
2 teaspoons chopped fresh rosemary -- crushed OR
3/4 teaspoon dried rosemary -- crushed
1/2 teaspoon fennel seeds
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice or cloves
1 cup chicken stock
1 cup white wine (or use all chicken stock)
1 1/2 cups cut up dried fruit including apricots,
peaches, raisins and prunes

Preheat oven to 325 degrees. Heat olive oil in a heatproof casserole. Add shanks, sprinkle them with salt and cook them over moderate heat for 8 to 10 minutes, or until browned.

Remove meat and discard all but a film of fat from the pan. Add onion and garlic and cook them over moderate heat for 2 to 3 minutes, until the vegetables soften.

Return shanks to pan. Combine herbs and spices and sprinkle them over the meat.

Pour in the chicken stock and wine. Cover the pan. Bake the casserole for about an hour, basting occasionally. Add dried fruit. Cook another 1 to 1 1/2 hours or until shanks are tender. Baste the shanks occasionally during cooking.

Makes 4 servings