Rockin' The Casbah Lamb Shanks

• 2 lamb shanks
• salt and pepper
• 2-3 tablespoons olive oil
• 1/2 yellow onion - chopped
• 2 cloves garlic, minced
• 4-5 prunes
• small handful golden raisins
• fresh bay leaf
• a cinnamon stick
• 1 or 2 dried blood orange wheels (see note)
• a handful of slow roasted tomatoes (see note)
• 1/2 cup dry red wine
• 1/2 cup low salt chicken broth
• 1 tablespoon sweet smoked paprika

1. salt and pepper the lamb shanks
2. heat the oil to medium high in your tagine. Brown the shanks on all sides, them remove.
3. turn the heat to medium and put the onions in the tagine. Cook them until they start to go clear, then add the garlic and cook a couple more minutes.
4. Put the shanks back in along with any juices on the plate.
5. Add everything else to the tagine ... make sure the liquid isn't going over the edge of the bowl part ... you want everything up under that lid.
6. Cover and turn the heat down low ... leave it alone for a couple of hours, just looking now and again to make sure it's simmering but not boiling out of the tagine. RESIST the temptation to lift the lid for as long as you can stand it!
7. DRIED ORANGE WHEELS - spray a sheet with no-stick. lay VERY thinly sliced oranges (peel and all) on the sheet and bake at 200 for several hours until they are dry - flip them over a couple hours in
8. ROASTED TOMATOES - mariaraynal got me addicted to these ... I toss a tub of the sweet grape tomatoes with oil and vinegar (for this recipe - olive oil and balsamic vinegar) salt and pepper and some rosemary. Lay them on a sprayed sheet and stick them in the oven with those orange wheels for 4-5 hours until they are all caramelized and delicious.

lamb shanks, salt, olive oil, yellow onion, garlic, prunes, handful golden raisins, bay leaf, cinnamon stick, orange wheels, tomatoes, red wine, chicken broth, sweet smoked paprika

Taken from food52.com/recipes/2587-rockin-the-casbah-lamb-shanks (may not work)