Recipe for Turkish Lamb Shanks and Roasted Plums 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl paprika
2 tbl ground, toasted cumin seed
2 tsp ground cardamom
2 tsp ground cinnamon
1 tsp allspice
1/2 tsp ground cloves
1 tsp salt
1 tsp ground black pepper
4 x lamb shanks, about 1 to 1 1/2 pounds each
1/4 cup olive oil
2 lrg onions, chopped, about 2 cups
1/2 lb plums, cut in half and stones removed (damsons or Italian prune plums are a good choice)
1/4 cup sugar
1 cup white wine
2 cup hot chicken stock
Instructions:
Instructions: 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. Heat the oil over medium heat in a large Dutch oven. 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 hot Dutch 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 1 1/2 to 2 hours or until the lamb is fork tender.

Serve with almond and saffron rice. 4 to 6 portions

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