Lamb Shanks in Red Wine With Prunes

• 1 cup pitted prunes
• 1 cup dry red wine
• 2 tablespoons extra virgin olive oil
• 4 lamb shanks, about 1 pound each, fat well trimmed
• 1 cup finely chopped onion
• 8 cloves garlic, minced
• 1 red bell pepper, cored and slivered
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt
• freshly ground black pepper
• 4 sprigs thyme
• 2 teaspoons grated orange zest
• Cayenne to taste
• Cooked couscous for serving

1. Place prunes in a bowl, add wine and set aside.
2. Heat oil in a 6-quart casserole or saute pan.
3. Add lamb and brown on all sides over medium heat.
4. Remove.
5. Stir in onion and garlic.
6. Saute on low until soft.
7. Stir in bell pepper, cumin and paprika.
8. Saute a few minutes.
9. Return lamb to pan, season with salt and pepper.
10. Add thyme, prunes and wine.
11. Cover and simmer 1 hour.
12. Turn shanks in pan and baste.
13. Add zest and cayenne.
14. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork.
15. Check seasoning.
16. Serve with couscous.

prunes, red wine, extra virgin olive oil, lamb shanks, onion, garlic, red bell pepper, ground cumin, paprika, salt, freshly ground black pepper, thyme, orange zest, cayenne, serving

Taken from cooking.nytimes.com/recipes/1012646 (may not work)